Wiener Schnitzel

We spent a wonderful few weeks in Germany, Belgium, Austria and the Czech Republic. Besides Miss F having sausage at nearly every meal, her favorite food was Wiener Schnitzel, but it had to be true Wiener Schnitzel, she wasn't a fan of the Schweine Schniztel at all.  I made a double recipe, with half made of veal and half made of pounded out pork loin.  Miss F was a huge fan.  She especially loves squeezing copious amounts of lemon juice on each piece.  I adapted the recipe from Bon Appetit.  The best Wiener Schnitzel we had on our trip was in Berlin.  If you ever visit, be sure to give Ottenthal a try.

Wiener Schnitzel

1 cup flour
3 teaspoons kosher salt, divided, plus more for seasoning
2 large eggs
2 tablespoons heavy cream
2 cups fine plain dried breadcrumbs
½ pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
Freshly ground black pepper
2 cups vegetable oil
3 tablespoons unsalted butter
1 lemon, cut into 4 wedges

Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8"-1/16" thickness, being careful not to tear. Season lightly with salt and pepper.

Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°F. Add butter to skillet and adjust heat to maintain 350°F.

Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.

Divide veal among plates. Garnish with lemon wedges.

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