Subj : 9/9 Weiner Schnitzel - 4 To : All From : Dave Drum Date : Sun Sep 08 2024 12:53:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Wiener Schnitzel Categories: Beef, Citrus, Breads Yield: 6 servings 6 Veal cutlets 1 1/2 tb Fresh lemon juice Salt 1 c A_P flour 2 lg Eggs; lightly beaten +=WITH-_ 2 tb Cold water 2 tb Oil 1 c (generous) fine, dry bread - crumbs 5 tb Butter Recipe courtesy of Hans Rockenwagner Set oven @ 250ºF/121ºC. Pound the veal cutlets to an even, approximately 1/8" thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250ºF/121ºC oven while you cook the second batch, if necessary. RECIPE FROM: https://www.foodnetwork.com Uncle Dirty Dave's Archives MMMMM .... Self-made man: A horrible example of unskilled labour. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .