Chef John Folse's Wiener Schnitzel - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Chef John Folse's Wiener Schnitzel

WIENER SCHNITZEL

PREP TIME:1 Hour SERVES: 4

COMMENT:: Literally meaning “ Viennese cutlet” in German, this scallop of veal is one of the most famous dishes of Oktoberfest. This recipe is great when made with pounded chicken breasts in the place of veal.

INGREDIENTS:

¾ pound veal cutlet, ½” thick

 1 egg

 ¾ cup Italian breadcrumbs

 3 tbsps vegetable oil

Parsley

Lemon sections

Salt and pepper to taste

METHOD:

Pound cutlets flat and season to taste using salt and pepper.  Combine egg and water and whip to mix thoroughly.   Add 1 tablespoon of the chopped parsley to the egg mixture.  Dredge the cutlets in egg mixture and then in breadcrumbs.   In a 12- inch skillet heat vegetable oil over medium high heat.  Brown cutlets two at a time until golden brown on each side approximately 5 minutes.  Schnitzel must be served dry and crisp.  Continue until all are done. To serve, squeeze the juice of ½ lemon over the four cutlets then top with one lemon slice each and a sprinkle of parsley.   I normally serve with warm potatoes pancakes or German potato salad.

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