Ingredients-
4 (5-ounce) veal cutlets (or chicken or pork cutlets)
1/4 cup all-purpose (or brown rice flour)
1/2 teaspoon kosher salt
2 large eggs, well beaten
1/2 cup breadcrumbs
Oil or lard, for frying
4 slices lemon, garnish
Method-
Gather the ingredients.
Place 4 (5-ounce) veal cutlets between sheets of plastic wrap, and use a heavy, flat-surfaced pan, rolling pin, or meat mallet to pound the meat evenly to a 1/4-inch thickness.
To bread the schnitzels, set up 3 shallow dishes:
Mix 1/4 cup all-purpose flour and 1/2 teaspoon kosher salt in the first dish, 2 large beaten eggs in the second dish, and 1/2 cup breadcrumbs in the third dish.
In a large skillet, heat at least 1/4-inch of oil to 350 F.
This takes about 8 minutes, and the oil will just start to shimmer and smoke a bit.
Working one at a time, dredge the cutlets first in flour until the surface is completely dry.
Dip in egg to coat, allow the excess to drip off for a few seconds.
Then roll quickly in the breadcrumbs until coated.
Do not press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating.
The crust should not adhere completely but form a loose shell around the schnitzel.
Immediately place the meat in the pan with the hot oil.
Do not crowd the pan.
Cook the schnitzel in batches, if necessary.
Fry the schnitzel for 2 to 3 minutes on one side, until golden brown.
Make sure the breaded meat “swims” in fat.
Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan.
Also, the breadcrumb topping has a chance to puff up a little, and your cleanup is easier.
You may want to swish them around a little with your fork to make sure they are not sticking to the pan.
Turn them over once and fry an additional 2 to 3 minutes or until both sides are golden brown and the meat registers an internal temperature of 145˚F.
Remove from the pan and allow the oil to drain off.
Serve traditionally with lemon slices.
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