4 6-ounce veal cutlets
1 teaspoon pepper
1 teaspoon salt
1¾ cups flour
12 ounces lard or butter
1⅓ cups breadcrumbs
3 mixing bowls
Chill veal cutlets in ice water. This keeps the cutlets’ juice inside when immersed in the hot lard. Use kitchen mallet to pound veal cutlets until they are ¼” thick. Put cutlets, pepper, and salt on platel. Turn veal in bowl until well coated with pepper and salt. Add eggs to first mixing bowl. Beat eggs with whisk. Add flour to second mixing bowl. Add breadcrumbs to third mixing bowl.
Dip veal cutlet into bowl with flour. Coat cutlet with flour. Dip cutlet in bowl with eggs. Coat cutlet with eggs. Dip cutlet in bowl with breadcrumbs. Dredge cutlet through bowl of bread crumbs. Repeat for each veal cutlet.
Add ¼th of the lard, 3 ounces, at a time to pan. Melt lard using medium heat. Add coated veal cutlet, Wiener schniztel, to pan. Sauté each side using medium heat for 2-to-4 minutes or until golden brown. Remove schnitzel to plate. Gently press both sides of schnitzel with paper towel. Repeat for each coated veal cutlet. Cut lemon into 4 slices. Top each schnitzel with lemon slice.
1) Belgium produces more types of bricks than any other nation. Austria doesn’t make nearly as many bricks. This might be because a legendary Austrian bricklayer murdered his seven wives.
2) The Weiner schnitzel is not a brick, it is a tasty entree and by Austrian law, Weiner schnitzels must be made with veal (Notice the neat segue?)
3) In 1987, Austria, in an attempt to catch Belgium, established the National Brick Variety Research Center. It has not done well; attracting Austria’s best minds away from culinary enforcement has been difficult.
– Chef Paul
As an e-book on Nook
or on my website-where you can get a signed copy at: www.lordsoffun.com