RECIPE: Wiener Schnitzel

JACKSONVILLE, Fla. – Wiener schnitzel


1 cup Panko bread crumbs Flour for dredging 2 large eggs Kosher salt and freshly ground black pepper 2 veal cutlets (scaloppini) (about 2 1/2 ounces each), pounded thin and patted dry 1 cup Canola Oil 2 lemon wedges Capers and White Anchovies for garnish


1) Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk, and season with salt, and pepper to taste. 2) To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the bread crumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet. 3) Heat the Oil in a medium non-stick skillet over medium-high heat, add the breaded cutlets and cook until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second. 4) Transfer to a plate with a paper towel to drain any excess oil to keep the schnitzel crisp. Serve with the lemon wedges, capers and white anchovies.