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Prep Time: Cook Time: Total Time:
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.
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Wienerschnitzle Ala Wolfgang Puck
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Category: Recipes
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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