The classic Wiener Schnitzel, a thin slice of veal coated in breadcrumbs and fried, traditionally served with a lemon slice.
- 1 lb veal fillets pounded thin
- salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- 3 eggs beaten
- 1 cup white bread crumbs
- 2 ounces butter
- 3 tablespoons canola oil
- 1 lemon
Season the flattened veal fillets with salt and pepper. Dip the fillets first in the flour, then in the egg mixture and finally in the breadcrumbs.
Heat the butter and oil in a large skillet until hot (drop a cube of bread in the oil - if it browns, the oil/butter is hot enough). Fry the fillets in batches on each side for about 5 minutes until golden brown. Remove and place in a dish lined with paper towels. Keep fillets warm while you fry the next batch. Serve immediately with lemon slices.