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Tina Rupp

Crispy Wiener Schnitzel with Lingonberry Preserves

Food & Wine OCTOBER 2010

  • Yield: 4
  • Total: 1 Hour

Ingredients

  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cups plain dry bread crumbs
  • 4 thinly pounded veal cutlets, about 4 ounces each
  • Salt and freshly ground white pepper
  • Canola oil, for frying
  • Lingonberry preserves, for serving

Preparation

Put the flour, eggs and bread crumbs into 3 shallow bowls. Season the veal with salt and white pepper. Dredge the cutlets in the flour, then dip in the egg and coat with the bread crumbs; press to help the crumbs adhere.

In a very large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets and fry over moderately high heat, turning once, until golden brown and cooked through, 2 1/2 to 3 minutes. Drain on paper towels and sprinkle with salt. Serve the Wiener schnitzel with lingonberry preserves.

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