Weiner Schnitzel Veal Cutlettes With Lemon Recipes

WIENER SCHNITZEL

Steps:

• Set out a work surface and place a slice of veal loin, pork loin, chicken breast or a slice of turkey breast in a freezer bag. Pound the meat out into a very thin cutlet, about 1/8 inch thick. Take your time, hitting the meat with about the same force as knocking on a door. Work from the center of the meat outward. If you are using pheasant or chicken, you will need to pound the thick end of the breast more than the thin end; pork or veal medallions should be evenly cut. Do one breast at a time.
• Preheat the oven to 200°F. Place a cooling rack over a baking sheet in the oven; this is for the schnitzels as they come out of the frying pan. Salt the cutlets well on both sides. Set up a breading station. Put the flour in a large tray, plate or shallow bowl. Do the same for the beaten eggs and milk, and then the breadcrumbs. Put the lard or clarified butter in the frying pan and turn the heat to medium-high. You want to fry at a temperature of about 325°F to 350°F.
• When the fat is ready, dredge a cutlet in flour, press it in well, then shake off the excess. Dredge it in egg-milk mixture, then the breadcrumbs. Do not press the breadcrumbs into the meat. Immediately put the breaded cutlet into the hot fat. Shake the pan a little to make sure the schnitzel does not stick to the bottom. The cutlet should float in the hot fat. Repeat quickly with as many cutlets as will fit in your pan, but don't crowd the pan.
• Fry the schnitzels until they are golden brown, about 2 minutes per side. As the first side is cooking, spoon hot fat over the other side. This will speed up the cooking process. Flip only once. When the schnitzels are done, put them in the oven on the baking sheet and repeat until you're done.

VEAL CUTLETS WITH FRIED LEMON SLICES (WIENER SCHNITZEL)

Steps:

• Using 3 shallow dishes, place flour, salt, and pepper in one, in another whisk together eggs and water. Finally, in the 3rd dish stir together bread crumbs, zest, thyme.
• Dip cutlets, 1 at a time, into the flour, shaking off the excess. Then dip them in the egg mixture, letting excess drip off, and finally, dredge in bread crumb mixture. Transfer cutlets as coated to a large cooling rack and let dry at room temperature for 30 minutes to one hour. NOTE: This is where you would freeze them if making OAMC. Bake or fry frozen or partially thawed. For the lemon slices, mix the flour, cornmeal, and salt and pepper in a small bowl. Set aside.
• In a heavy skillet heat 1 inch oil over medium-high heat to 350°F When oil is ready, begin frying the cutlets. Gently place in oil and fry about 2 minutes on each side or until golden. begin frying the cutlets, 2 at a time, about 2 minutes on each side until golden. Place on cooling rack to drain.
• When cutlets are done, remove any food particles in oil remaining in skillet with a slotted spoon and discard. Dredge lemon slices in flour/cornmeal mixture, pressing firmly to coat. Fry lemon slices, turning them once, until golden, about 30 seconds per side. Transfer lemon slices to a cooling rack or paper towels to drain. Serve cutlets with fried lemon slices.

WEINER SCHNITZEL, VEAL CUTLETTES WITH LEMON

Steps:

• Pound veal with a meat pounder until very thin, being careful not to tear the meat. If you don't have veal, you can also use pork or chicken cutlets. I have used all 3 at one time or another and they are all delicious.
• Beat the eggs with lemon juice. Set aside.
• Combine bread crumbs, cheese, and seasonings. Dip the veal in egg mixture and then in the bread crumb mixture, coating evenly.
• Place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking.
• Saute veal until lightly browned on both sides, 7-10 minutes in all, in butter or olive oil.
• Serve immediately, garnished with lemon wedges and parsley.

WIENER SCHNITZEL (BREADED VEAL CUTLETS)

Steps:

• In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.
• Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
• To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
• Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.

WIENER SCHNITZEL

Steps:

• Preheat the oven to 200°F. Set out the flour, bread crumbs, and beaten eggs on plates or in shallow bowls next to each other on your counter and have a stack of parchment or wax paper ready. Season the eggs liberally with salt and pepper.
• Dredge the cutlets, one at a time, in the egg, then the flour, then dip in the egg again, then dredge in the bread crumbs. Stack the breaded cutlets between layers of wax paper and, when all the veal is breaded, transfer the stack to chill in the refrigerator for at least 10 minutes and up to 3 hours.
• Heat the butter and oil in a large skillet over medium heat until a pinch of flour dropped into the pan sizzles. Cook in batches as necessary, making sure not to crowd the pan, adding fat to the pan as needed. Turn the cutlets as soon as they're browned, then cook the other side. The total cooking time should be 5 minutes or less. As each piece of veal is done, transfer it to an ovenproof platter; place the platter in the oven.
• Serve as soon as all the cutlets are cooked, garnished with the parsley and with the lemon wedges on the side.
• Cotolette alla Milanese "Veal Cutlets Milan Style" (Italy)
• Simply omit the parsley and you have the Italian classic on which veal Parmigiana-really quite an American dish-with its topping of cheese and tomato sauce, is based.

BEST VEAL SCALLOPINI

Steps:

• Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.

WIENERSCHNITZEL

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.