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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Wiener Schnitzel   
    Categories: Beef, Citrus, Breads   
         Yield: 6 servings   
       
         6    Veal cutlets   
     1 1/2 tb Fresh lemon juice   
              Salt   
         1 c  A_P flour   
         2 lg Eggs; lightly beaten   
              +=WITH-_   
         2 tb Cold water   
         2 tb Oil   
         1 c  (generous) fine, dry bread   
              - crumbs   
         5 tb Butter   
       
     Recipe courtesy of Hans Rockenwagner   
        
     Set oven @ 250ºF/121ºC.   
        
     Pound the veal cutlets to an even, approximately 1/8"   
     thickness, or have your butcher do this for you. In a   
     dish, sprinkle the cutlets with lemon juice and let   
     stand for 30 minutes. Season both sides with salt.   
        
     Place the flour on a flat plate, and place the egg/water   
     mixture in a wide, shallow bowl. Add the oil to the egg   
     mixture and beat in with a fork. Spread the bread crumbs   
     on a large plate. Dip the cutlets lightly into the   
     flour, making sure to coat all surfaces, then gently   
     shake off the excess flour. Dip the cutlets into the egg   
     mixture, letting the excess drip away, and then dredge   
     them in the bread crumbs. Let stand at room temperature   
     for 20 minutes.   
        
     Heat your largest, heavy skillets over medium-high heat   
     and add the butter. When the butter is quite hot and the   
     foam starts to subside, add the veal (cook in batches if   
     necessary - but don't crowd them in the pan). If the   
     butter browns too much after cooking the first batch,   
     you may need to discard it, wipe out the pan, and add   
     more butter for the next batch. Cook for 4 to 6 minutes   
     on each side, until golden brown, and turn with a   
     spatula (don't use a fork or tongs, or the breading may   
     be pierced).   
        
     When the second side is golden, the schnitzels should be   
     cooked through. Transfer to a warm platter and keep warm   
     in a 250ºF/121ºC oven while you cook the second batch, if   
     necessary.   
        
     RECIPE FROM: https://www.foodnetwork.com   
        
     Uncle Dirty Dave's Archives   
       
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