pat's Recipe

Crispy Wiener Schnitzel Lingonberry Preserves (f&w)

Category: Schnitzel

1/2 cup all-purpose flour
2 eggs, beaten
1 1/2 cups plain dry bread crumbs
4 thinly pounded veal cutlets, about 4 ounces
each
salt and freshly ground white pepper
canola oil, for frying
lingonberry preserves, for serving

Put the flour, eggs and bread crumbs into 3 shallow bowls. Season the veal with salt and pepper. Dredge the cutlets in the flour, then dip in the egg and coat with the bread crumbs; press to help the crumbs adhere.
In a very large skillet, heat 1/2-inch of oil until shimmering. Add the cutlets and fry over moderately high heat, turning once, until golden brown and cooked through, 2 1/2 to 3 minutes. Drain on paper towels and sprinkle with salt. Serve the schnitzel with lingonberry preserves.

4 servings
(gruner veltliner wine)