A common dish in German Gasthauses (small hotels), 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 and fried potatoes or spaetzle.
2 good veal slices (from the leg, often sold as cutlets)
1/4 cup fresh lemon juice
1/4 cup water
Salt to taste
1 egg, beaten
1/2 cup milk
1/4 cup flour
1 teaspoon salt
1 teaspoon fresh ground white pepper
1/2 cup fine bread crumbs
2 tablespoons parsley
1/2 clove garlic
1 cup dry bread crumbs
1/2 cup vegetable oil
1/2 lemon wedge garnish
2 parsley sprigs garnish
Pound meat with a textured mallet to half thickness. This not only tenderizes, but creates valleys for the batter.
Combine lemon and water in a glass bowl and marinate meat for 1 hour - no longer or the meat loses its flavor and texture.
Remove meat from marinade, pat dry and salt lightly on both sides. (The meat must be dry for the batter to adhere.)
As the meat dries, 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 with garlic. As crumbs form add parsley and run for 10 seconds more. (Note: if these crumbs are too large they may peel off when cooking.) Pour the bread crumb mixture into shallow bowl or plate.
Dredge cutlets - first in flour and pat off excess, then in egg mix, then in crumbs.
Refrigerate cutlets at least 30 minutes so egg breading will set.
In a skillet over medium-high heat, heat oil until shimmering, then gently place cutlets in pan. Fry cutlets until golden, then turn.
Garnish with lemon wedges and parsley.
Substitutions: Veal can be replaced by pork (this is called schweinerschnitzel) or chicken breast. Lemon juice can be replaced by 2 tablespoons of white vinegar.