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PANFRIED VEAL CUTLETS IN THE GERMAN STYLE

How to Cook Meat by Chris Schlesinger, John Willoughby
Serves 4

     A lot of the veal consumed in this world is prepared very much like this, and there's a good reason for that: It's delicious. This is the classic schnitzel, also known as Veal Francaise, which we felt we had to include in this book or it simply would not be complete.
     Putting the breading on the cutlet is not complicated, but it does require that you be organized and systematic so you get an even coat and don't make a mess. Lots of waxed paper on the counter is a good idea. Also, notice that breaded meat requires more fat than plain sauteed meat; the fat should come almost halfway up the sides of the cutlets. And, finally, be sure you get the butter nice and brown, but don't let it go over the end into burned territory.
     Serve this with buttered noodles and applesauce for a real Germanic experience.

INGREDIENTS

· 12 veal leg cutlets (about 1½ pounds)
· Kosher salt and freshly cracked black pepper to taste
· Flour for dredging (about 1½ cups)
· 4 large eggs, lightly beaten with 2 tablespoons milk
· 2 cups fine dry bread crumbs
· 1/2 cup olive oil
· 4 tablespoons (1/2 stick) unsalted butter
· 1 lemon, quartered and seeded
· 2 tablespoons roughly chopped fresh parsley
 

DIRECTIONS

1. Place each cutlet between two pieces of waxed paper and pound with a meat mallet or other heavy blunt object such as a small frying pan to a 1/2-inch thickness. Dry the cutlets well with paper towels and season them generously with salt and pepper. Dredge each cutlet lightly with the flour, then dip in the egg mixture and then in the bread crumbs to coat. Place the breaded cutlets on a cake rack set over waxed paper and let them dry at room temperature for 15 minutes.

2. In a large heavy saute pan, heat the oil over medium-high heat until hot but not smoking. Add the veal in a single layer, in batches if necessary to avoid crowding, and saute just until nicely browned, 2 to 3 minutes per side; transfer the cutlets to a paper towel-lined platter as they are done and cover to keep warm

3. Pour the fat out of the pan, wipe out the pan with paper towels, then place it back over medium-high heat. Add the butter, swirling the pan so that it melts evenly. When the butter has reached a nutty golden brown color, immediately squeeze the lemon juice into the pan. Add the parsley and season with salt and pepper.

4. Remove the pan from the heat and pour the brown butter over the cutlets. Serve immediately.