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)
1/4 cup 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
Pound meat with a textured mallet to half thickness. This not only tenderizes, but creates valleys for the batter to bind.
Combine lemon and water in a glass bowl. 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 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.
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.
Dredge cutlets - first in flour and pat off excess, then in egg mix, then in crumbs.
Refrigerate breaded meat 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, which is called schweinerschnitzel. Chicken breast is another variation. Lemon juice can be replaced by 2 tablespoons of white vinegar.