Wienerschnitzle Ala Wolfgang Puck

• 4 veal cutlets, VERY thin
• salt
• pepper
• 1/2 cup flour, for dredging
• 2 eggs
• 2 tablespoons water
• 1 - 1 1/2 cup panko breadcrumbs, crushed
• 1/2 - 1 cup peanut oil, for frying, add more as needed
• 1 lemon, cut into wedges

1. Preheat oil to 375 degrees F. in a heavy, deep saucepan.
2. Beat eggs with 2 T water to make an egg wash.
3. To prepare Wienerschnitzle:
4. Pound out the cutlets if necessary.
5. Season the veal cutlets with salt and pepper.
6. Score the coat the veal cutlets with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking.
7. Dredge in flour. Dip in egg wash. Coat with crushed panko crumbs. *You may need more flour and panko crumbs.
8. Deep fry about 2-3 minutes PER SIDE, or until golden brown and cooked through. Transfer to paper towels to drain. Replenish oil as necessary.
9. My notes:
10. Panko (Japanese) bread crumbs can be found in the Asian aisle/ market to often times with "regular" bread crumbs. I highly recommend using panko. They are lighter & much crunchier than standard bread crumbs. To crush, pour them in the food processor and give a quick whirl or in a ziploc bag and run over them with a rolling pin.
11. I would recommend slicing each cutlet in half to ease in cooking.
12. The cutlets should be sliced very thinly. If not you may have to use a meat mallet to tenderize and pound flatter.
13. I serve with basmati rice, lemon wedges and recipe#390832.

veal cutlets, salt, pepper, flour, eggs, water, breadcrumbs, peanut oil, lemon

Taken from www.food.com/recipe/wienerschnitzle-ala-wolfgang-puck-284482 (may not work)