German Gasthauses (small hotels) serve this common dish, and this recipe is as good as when I lived in Heidelberg as a boy. A good schnitzel should be light and crispy on the outside, but tender and moist on the inside. An authentic dish would come with pan-fried potatoes or spaetzle, and served with a beer or Riesling wine.
4 slices of veal, about 1/3 pound per piece
1/4 cup fresh lemon juice (one large lemon)
2 tablespoons water
dash of salt to taste
1 cup vegetable oil
2 eggs, beaten
1 cup milk
1/2 cup flour
1 teaspoon salt
1 teaspoon fresh ground white pepper
bread crumb mixture
1 cup dry bread crumbs
4 tablespoons parsley
1 clove garlic
1 lemon sliced in wedges or disks
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.
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 dishes: in one bowl beat egg and milk. In the second, combine flour, 1 teaspoon salt, and white pepper. In the last dish put bread crumb mixture.
Dredge cutlets front and back - first in flour and pat off excess, then in egg mix, then in crumbs.
Refrigerate breaded meat at least 15 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 over.
Garnish with lemon wedges and parsley.
original recipe yield: 4 Servings
NOTE On Substitutions Schnitzels can be made with different meats. Wienerschnitzel is made from veal. We often use pork, which is called Schweinerschnitzel. Chicken breast is Huhnschnitzel. Lemon juice can be replaced by white vinegar. Breadcrumb mixes have a wide variation. An Asian version uses Panko and is crispy, while the traditional German crust uses hearty days old bread and has a somewhat moist earthier quality.