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PA Dutch Wiener Schnitzel | PA Dutch Wiener Schnitzel Recipes | PA Dutch Wiener Schnitzel Recipe

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PA Dutch Wiener Schnitzel

4 veal cutlets, about 6-ounces each

Salt and pepper to taste

1/4 cup all-purpose flour

1 egg, beaten

1/4 cup dry bread crumbs

Juice of 1 small lemon

Oil for frying

4 large eggs

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Pound veal to about 1/4-inch thick. Pat dry. Sprinkle with salt and pepper. Place flour and bread crumbs on individual plates or waxed paper. Dip the cutlets first into the flour, then the beaten egg and finally, the bread crumbs. Place on baking rack and set in refrigerator for 15 to 30 minutes. This will help the coating adhere when frying. Pour enough oil into a large heavy skillet to come about 1/4-inch up the sides. Heat over medium-high. When oil is hot, add veal cutlets, in batches of two if necessary so as not to crowd the pan. Fry until golden brown, about 4 minutes per side, turning once. Place on a platter and keep warm. Drain all but a thin coating of oil from pan. Reheat pan and fry eggs to desired doneness. Drizzle each veal cutlet with a little lemon juice. Place one fried egg on top of each and serve immediately.

Note: If you are using chicken or pork, which are usually thicker than veal cutlets, you might need to butterfly them before pounding. Halve them horizontally, starting at one long side and cutting almost but not completely through to the other side. Open them like a book and then pound them out.

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