Wienerschnitzel

Here's a classic Austrian/German dish.  Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust.  You can substitute pork, chicken or beef....the key is having thinly pounded meat.  It's very similar to veal piccata.  We served this with truffle potato croquettes (recipe to follow).  This is very easy to prepare and is always a hit.



4 veal cutlets (about 4 ounces each), pounded very thin, scallopini style
Tony Chachere's Creole Seasoning to taste
freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
2 TBSP water
2 cups plain, dry bread crumbs
vegetable oil, for frying
lemon wedges
capers

Pat the veal cutlets dry with paper towels. Season them with creole seasoning and pepper. Set up a standard breading procedure in 3 shallow bowls or pie plates. Put flour in 1, eggs and water in another, and bread crumbs in the last. Beat the eggs and water together. Dredge each of the veal cutlets first in flour, then egg wash and then the bread crumbs. Transfer the coated cutlets to a platter.

Heat a large straight sided skillet, filled half way up with vegetable oil, over medium-high heat. Carefully, transfer the coated cutlets into the hot oil to fry. Since they are so thin, the veal will cook very quickly, about 2 minutes per side. Drain the cutlets on a paper towel lined plate. Serve with lemon and top with capers.