4 (4- to 5-ounce) veal cutlets
Salt and freshly ground black pepper
1/4 cup unbleached all-purpose flour
1 large egg beaten with 1 tablespoon milk
1 1/2 cups fine dry breadcrumbs, or more if needed
1 lemon, cut into 4 wedges
4 sprigs fresh flat-leaf parsley
- Make tiny incisions along the outside rim of the cutlets to prevent curling. Pound the cutlets to 1/4-inch thickness between two sheets of wax paper and season to taste with salt and pepper. Dredge the cutlets completely in the flour and shake off any excess. Dip the cutlets in the egg mixture and dredge them in the bread crumbs. Be sure to coat them completely, patting on the crumbs so they adhere. Set aside.
- Heat 1 inch of oil in a 10-inch cast iron skillet over medium heat until a small piece of bread tossed in it sizzles and turns golden brown. Fry the cutlets in the hot oil without crowding them (you might need to cook them in batches) until each side is golden brown, 2 to 3 minutes per side. Drain on paper towels.
- Serve the cutlets hot with a wedge of lemon and topped with a sprig of parsley (which you can fry if you wish), and your choice of accompanying salads.
Chef Nora Pouillon, co-owner of Restaurant Nora in Washington, D.C., the first certified organic restaurant in America, came to this country from Vienna, Austria. Says Nora, “My mother always fried her Wiener Schnitzel in a cast iron pan that had sides two inches high until they were crispy and delicious.” Her mother used peanut oil but Nora prefers sunflower oil. Wiener Schnitzel is traditionally served with all kinds of salads, like cucumber salad, potato salad, tomato salad, Boston lettuce salad, or cabbage salad.