Since buying a copy of the Luchow's cookbook, I have tried this recipe more often than any other. As one might expect of New York's preeminent German restaurant, their Wiener Schnitzel can't be beat. I personally make it with chicken more often than I do veal. And, in the case of both meats, thinly cut breast cuts are now commonly available, so there's no need to pound the meat thin, eliminating the most arduous step of this recipe.
Breaded Veal Cutlet (Wiener Schnitzel)
4 6-ounce veal cutlets
3 tablespoons grated Parmesan cheese
1 egg, beaten
1 teaspoon minced parsley
1/2 teaspoon salthttp://www.blogger.com/img/blank.gif
1/4 teaspoon pepper
1/4 teaspoon grated nutmeg
1/2 cup milk
6 tablespoons butter
Juice 3/4 lemon
Parsley for garnish
Wipe meat with damp cloth; pound very thin; dip lightly in flour. Mix cheese, 2 tablespoons flour, egg, parsley, salt, pepper, nutmeg, and milk. Beat smooth. Dip floured cutlets in this batter. Cook over low heat in 4 tablespoons butter until golden and tender.
Remove cutlets to warmed serving platter and keep them hot. Heat remaining butter until darkened; add lemon juice. Stir and pour over cutlets. Garnish with parsley.
Previous Recipes of the Lost City