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Categories:Viewed: 55 - Published at: 6 years ago
Ingredients
- The size of your schnitzel is limited only by the capacity of the pan in which you cook it: The cutlet must fit inside comfortably and lie flat. A high-sided 10- or 12-inch saute pan is ideal. To achieve a consistent golden-brown color, replace the fat after frying each cutlet. For maximum crispness, replace the bread crumbs with panko-not the traditional choice, but an acceptable tweak in this crunch-loving author's opinion.
- 1 cup all-purpose flour
- 2 eggs, lightly beaten
- 2 cups bread crumbs
- 4 cutlets veal loin or top round (6-8 ounces each), at room temperature, pounded to 1/8-1/4 inch thick
- Salt
- 2 cups lard or clarified butter, or a mix of both
- 1 lemon, cut into 4 wedges
Method
- 1. Heat oven to 175 degrees. Place flour, eggs and bread crumbs in separate wide, shallow bowls.
- 2. Pat cutlets dry and season with salt. Dredge each cutlet completely in flour, then eggs and then bread crumbs, shaking off excess after each step.
- 3. In a 12-inch pan over medium-high heat, add enough lard so it melts to a layer 1/8 inch deep. Keep melted lard at a consistent 325-350 degrees, using a deep fat or candy thermometer to monitor temperature. (The meat should not be submerged in the fat, but there should be enough so that the cutlet glides effortlessly when the pan is swirled. The fat should not smoke, but it should be hot enough that a bread crumb tossed in will sizzle and darken without burning.)
- 4. Add cutlets, one at a time, to pan and fry, swirling occasionally, until light golden brown, about 2 minutes per side. Place fried cutlets on a baking rack set on a baking sheet and keep warm in oven. Repeat process with remaining cutlets, discarding and replacing fat each time.
- 5. Serve with lemon wedges.
