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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: N.Y.T. Wiener Schnitzel   
    Categories: Beef, Dairy, Breads, Herbs, Citrus   
         Yield: 4 servings   
       
     1 1/4 lb Veal top round; in 5-oz   
              - scaloppines   
              Salt & freshly ground white   
              - pepper   
         1 c  Flour   
         2 lg Eggs   
         2 tb Heavy cream   
         2 c  Unseasoned bakery bread   
              - crumbs   
         2 c  Oil   
       1/2 c  Packed, flat-leaf parsley   
              - leaves; rinsed, well-dried   
              - coarse chopped   
         3 tb Unsalted butter   
         4    Lemon wedges   
              Cucumber or bibb lettuce   
              - salad in vinaigrette   
              - dressing   
       
     One at a time, place veal pieces in heavy 1-quart   
     plastic bag, and pound thin with meat pounder. Place   
     veal on large platter, and lightly salt and pepper both   
     sides.   
        
     Put flour in shallow bowl wide enough to hold a piece of   
     veal flat. Put eggs and cream in a similar bowl. Beat to   
     blend. Put bread crumbs in a third similar bowl.   
        
     Set oven @ 175ºF/79ºC.   
        
     Line baking sheet with parchment. Arrange bowls near   
     stove, along with a platter covered with layers of paper   
     towel and a small plate covered with layers of paper   
     towel.   
        
     Heat oil in an 11" to 12" skillet or sauteacute; pan,   
     the deeper the better. When oil is quite hot, put   
     parsley in strainer, put in oil, and fry 10 seconds.   
     Remove parsley, draining well, and place on the small   
     plate. Add butter to skillet, and adjust heat to medium.   
        
     Put 1 slice veal in flour, cover well, then shake off   
     excess. Dip in egg, turning to coat. Put in bread   
     crumbs, coating well, then shake off excess. Put in   
     skillet, and fry about one minute, gently moving pan in   
     circular motion on the burner. Oil should be frothy.   
     When breading looks bubbly and starts to brown, turn and   
     cook another minute, then transfer to paper-towel-lined   
     platter. Repeat with remaining veal, adjusting heat so   
     crumb coating cooks gradually and evenly, without   
     burning.   
        
     Place the cooked, drained schnitzels on a baking sheet,   
     and put in the oven until ready to serve, up to 15   
     minutes.   
        
     Arrange veal on platter or individual plates. Garnish   
     with lemon wedges and fried parsley, and serve with   
     salad.   
        
     By: Kurt Gutenbrunner   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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