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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
WEINER SCHNITZEL SKEWERS
2 1/4 lb thinly sliced veal scaloppine
5 large eggs
1 cup flour
3 1/2 cups bread crumbs or panko
1 tsp salt
1/2 tsp black pepper
Vegetable oil for frying
About 100 10-inch bamboo skewers
2 lemons, cut into wedges
Ranch dressing, optional
Preheat oven to 200. Set a rack over a baking rimmed baking sheet in oven.
If necessary, gently pound veal cutlets 1/4-inch thick between 2 sheets of plastic wrap with a meat pounder, then cut into strips about 1 1/2 - by 3-inches.
Beat eggs with 1/2 tsp salt in a large shallow bowl.
Whisk together flour with 1/4 tsp salt and 1/4 tsp pepper in a shallow plate
Stir together bread crumbs with 3/4 tsp salt and 1/2 tsp pepper in another shallow plate.
Line a baking sheet with wax paper. Dip 1 piece veal in flour, shaking off excess, then dip in egg mixture, letting excess drip off, then press into bread crumbs, coating completely. Thread onto skewers pushing down slightly to cinch. Arrange in layers on a sheet of wax paper.
Heat 2-inches oil (about 6 1/2 cups) in a 3-qt heavy pot over moderate heat to 375 F and fry 10 cutlets per batch (handles of skewers should be poking out of oil), turning occasionally, until golden brown and just cooked through, 1 to 2 minutes per batch. Transfer to paper towels to drain briefly, then transfer to baking pan and keep warm in oven. Fry remaining cutlets in same manner. (Use caution with the last batches as oil may bubble slightly.)
Serve with lemon wedges.
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WEINER SCHNITZEL SKEWERS
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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
WEINER SCHNITZEL SKEWERS
2 1/4 lb thinly sliced veal scaloppine
5 large eggs
1 cup flour
3 1/2 cups bread crumbs or panko
1 tsp salt
1/2 tsp black pepper
Vegetable oil for frying
About 100 10-inch bamboo skewers
2 lemons, cut into wedges
Ranch dressing, optional
Preheat oven to 200. Set a rack over a baking rimmed baking sheet in oven.
If necessary, gently pound veal cutlets 1/4-inch thick between 2 sheets of plastic wrap with a meat pounder, then cut into strips about 1 1/2 - by 3-inches.
Beat eggs with 1/2 tsp salt in a large shallow bowl.
Whisk together flour with 1/4 tsp salt and 1/4 tsp pepper in a shallow plate
Stir together bread crumbs with 3/4 tsp salt and 1/2 tsp pepper in another shallow plate.
Line a baking sheet with wax paper. Dip 1 piece veal in flour, shaking off excess, then dip in egg mixture, letting excess drip off, then press into bread crumbs, coating completely. Thread onto skewers pushing down slightly to cinch. Arrange in layers on a sheet of wax paper.
Heat 2-inches oil (about 6 1/2 cups) in a 3-qt heavy pot over moderate heat to 375 F and fry 10 cutlets per batch (handles of skewers should be poking out of oil), turning occasionally, until golden brown and just cooked through, 1 to 2 minutes per batch. Transfer to paper towels to drain briefly, then transfer to baking pan and keep warm in oven. Fry remaining cutlets in same manner. (Use caution with the last batches as oil may bubble slightly.)
Serve with lemon wedges.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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