Elaine's Recipe

Wienerschnitzle Ala Wolfgang Puck

Category: Recipes

Wienerschnitzle Ala Wolfgang Puck

SERVES 4 -6

4 veal cutlets, VERY thin
salt
pepper
1/2 cup flour, for dredging
2 eggs
2 tablespoons water
1-1 1/2 cup panko, crushed
1/2-1 cup peanut oil, for frying, add more as needed
1 lemon, cut into wedges

1. Preheat oil to 375 degrees F. in a heavy, deep saucepan.

2. Beat eggs with 2 T water to make an egg wash.

To prepare Wienerschnitzle:.

4. Pound out the cutlets if necessary.

5. Season the veal cutlets with salt and pepper.

6. Score the coat the veal cutlets with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking.

7. Dredge in flour. Dip in egg wash. Coat with crushed panko crumbs. *You may need more flour and panko crumbs.

8. Deep fry about 2-3 minutes PER SIDE, or until golden brown and cooked through. Transfer to paper towels to drain. Replenish oil as necessary.

9. My notes:.

I would recommend slicing each cutlet in half to ease in cooking.
The cutlets should be sliced very thinly. If not you may have to use a meat mallet to tenderize and pound flatter.