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Wiener Schnitzel


German Gasthauses (small hotels) serve this common dish, and this recipe is as good as when Mark was there as a boy. A good schnitzel should be light and crispy on the outside, but tender and moist on the inside. An authentic meal would be served with beer or Riesling wine and pan-fried potatoes or spaetzle.
4 good veal slices (from leg, often sold as cutlets)
4 tablespoons fresh lemon juice (one large lemon)
2 tablespoons water
1 teaspoon salt, or to taste
1 teaspoon fresh ground white pepper
1 cup vegetable oil
2 egg, beaten
1 cup milk
1/2 cup flour
Bread Crumb Mixture:
1 cup dry bread crumbs
4 tablespoons parsley
1 clove garlic
1 lemon sliced in wedges
4 parsley sprigs
1 Pound meat with a textured mallet to half thickness. This not only tenderizes, but creates valleys for the batter to bind.

2 Combine lemon and water in a glass bowl. Marinate meat for 1 hour - no longer or the meat loses its flavor and texture.

3 Remove meat from marinade, pat dry and salt lightly on both sides. (The meat must be dry for the batter to adhere.)

4 As cutlets dry, prepare three shallow dredging bowls as follows: in one bowl, beat egg and milk. In another, combine flour, 1 teaspoon salt, and white pepper. In a food processor or blender, process bread crumbs, garlic - as crumbs form add parsley and run 10 seconds more. (Note: if crumbs are too large they may peel off when cooking.) Pour the bread crumb mixture into shallow bowl or plate.

5 Prepare three shallow dredging bowls - in one bowl beat egg and milk. In the second, combine flour, 1 teaspoon salt, and white pepper. In the last bowl put bread crumb mixture.

6 Dredge cutlets - first in flour and pat off excess, then in egg mix, then in crumbs.

7 Refrigerate breaded meat at least 30 minutes so egg breading will set.

8 In a skillet over medium-high heat, heat oil until shimmering, then gently place cutlets in pan. Fry cutlets until golden, then turn.

9 Garnish with lemon wedges and parsley.

servings  use metric
original recipe yield: 4 Servings
Notes Substitutions: Veal can be replaced by pork, which is called schweinerschnitzel. Chicken breast is another variation. Lemon juice can be replaced by 2 tablespoons of white vinegar.

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