Crispy Wiener Schnitzel with Lingonberry Preserves
Total Time: 1 HR
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
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.
Serve With Sour Cream Cucumber Salad and Potato Salad with Champagne Vinegar.
*These recipes are contributed by users of the RecipeHive service. The recipe ingredients or instructions may have been altered from the original by the user that submitted them. Accuracy is not guaranteed.