A common dish in German Gasthauses (small hotels) when I was a boy. This recipe comes very close to the true flavor. Serve with beer & fried potatoes, spaetzel or noodles. For a fancier dinner start with Consomme Celestine and a chilled bottle of Riesling.
2 good veal slices (leg)
1/4 cup fresh lemon juice (1 lemon)
1/4 cup water for marinade
1 teaspoon salt
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. Pound once more with meat mallet to reform ridges for batter. The meat must be dry for the batter to adhere.
As the meat dries, make three dredging plates as follow: A) Beat egg and add milk. B) Combine flour, salt, and pepper. C) In a food processor, 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.)
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 heat oil and fry cutlets until golden.
Garnish with lemon wedges and parsley.
For best breading results use a day old baguette, make bread crumbs 4 hours ahead and let them dry out. Substitutions: Veal can be replaced by pork (schweinerschnitzel) or chicken breast.; lemon can be replace by 1/2 the amount of vinegar.