Recipe by Brian Adornetto
Serves: 2 to 4 servings
- 4 veal cutlets (about 4 ounces each), gently pounded to 1/6- to 1/4-inch pieces
- 2 teaspoons freshly squeezed lemon juice
- 1 cup all-purpose flour
- 2 eggs
- 1/4 cup hefeweizen
- 2 cups panko breadcrumbs
- canola oil, for frying
- salt and fresh-ground black pepper
- 1 teaspoon minced fresh parsley leaves
- 4 lemon wedges
1. Drizzle the veal with fresh lemon juice and let stand for 30 minutes.
2. Shake the flour into a pie dish, beat the eggs and beer in a shallow bowl, and spread the panko breadcrumbs into a second pie dish.
3. Dredge the cutlets in the flour to lightly coat, then dip them into the egg batter. Allow the excess egg to run off before completely coating each cutlet with breadcrumbs. You may need to press gently so the crumbs adhere.
4. Heat the oven to 225 degrees F.
5. In a large heavy-bottomed straight-sided skillet, heat 1 inch of oil over medium-high heat until it reaches 325-350 degrees F.
6. Carefully place the breaded cutlets into the hot oil. Don’t crowd the skillet; work in batches if necessary. Cook until golden brown, about 2 to 3 minutes on each side. Drain on paper towels and season with salt and pepper. Transfer the cooked cutlets to a platter and place in the oven to keep warm while cooking the remaining veal.
7. Sprinkle the schnitzel with parsley and serve with lemon wedges.