Ingredients
- 4 veal cutlets (4 oz. per cutlet / 16 oz. total), pounded to a thickness of 1/4 inch
- 3/4 cup all-purpose flour
- 2 1/4 teaspoons salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 3/4 teaspoon paprika
- 3 large eggs
- 1 1/2 cups panko bread crumbs
- Vegetable oil
- Garnishes: Italian parsley (minced), and wedges of lemon
Instructions
WORK: Line a plate with paper towels. Put it aside. Take out 3 shallow bowls. *
- BOWL #1: Crack the eggs into the bowl. With a whisk, beat the eggs well.
- BOWL #2: Add breadcrumbs to the bowl.
- BOWL #3: In this bowl, mix the flour and spices together.
RECIPE DIRECTIONS
- Add vegetable oil to a heavyweight pan with sides. There should be just enough oil so that the cutlets can gently float around as they cook. Place the pan over medium heat.
- Work with one cutlet at a time. Dredge it in flour so all sides are coated. Dip the floured meat into the whisked eggs. Make sure all sides are completely covered in egg. Submerge the veal cutlet in the mound of breadcrumbs. Flip it back and forth in the crumbs until well coated.
- As soon as the oil is sizzling hot, add 2-3 cutlets to the pan. Each piece should have enough room to float independently in the oil without touching the others. Cook the veal cutlets for 2-3 minutes. With tongs, flip the meat over and allow it to cook for another 2-3 minutes. If they begin browning too fast, turn the temperature down to medium/low. The schnitzel is done when it’s beautifully golden and crisp, and the internal temperature on a meat thermometer reads at least 145°F. Transfer the schnitzel to a paper-towel-lined plate.
