September 9: National Wiener Schnitzel Day

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Breaded Veal Cutlet (Weiner Schnitzel)
Categories: Beef, Citrus, Breads
Yield: 4 servings

2 lb Veal steak
Lemon juice
Salt & pepper
Crackers; crushed
+=OR=+
Bread crumbs
1 lg Egg; beaten
Oil for frying
1 lg Egg; fried sunny side up,
- per portion
2 tb Butter for frying eggs
Lemon wedges; garnish

Cut 2 pounds of veal steak, in 1/2" thick slices for
serving.

Meanwhile, heat at least 1" of oil in a deep skillet to
325ºF/165ºC.

Sprinkle with salt and pepper, dip in cracker or bread
crumbs, then in beaten egg, then again in crumbs. Let
stand a few minutes, then fry on both sides in heated
oil for about 6 minutes for the first side, and 4
minutes for the second, till both sides are golden brown
but not burned. The cutlets should float in the oil to
ensure the proper cooking of the breading.

In a smaller frying pan, cook the eggs in butter.

Sprinkle with lemon juice and top with a fried egg per
portion. Serve with one or two lemon wedges per person.

NOTES: Serve with hash brown or scalloped potatoes.

RECIPE FROM: https://www.epicurus.com

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