INGREDIENTS

INSTRUCTIONS

Preheat oven to 250 degrees.
Pound the veal cutlets to an even, approximately 1/8-inch thickness, or
have your butcher do this for you. In a dish, sprinkle the cutlets with
lemon juice and let stand for 30 minutes. Season both sides with salt.
Place the flour on a flat plate, and place the egg/water mixture in a wide,
shallow bowl. Add the oil to the egg mixture and beat in with a fork.
Spread the bread crumbs on a large plate. Dip the cutlets lightly into the
flour, making sure to coat all surfaces, then gently shake off the excess
flour. Dip the cutlets into the egg mixture, letting the excess drip away,
and then dredge them in the bread crumbs. Let stand at room temperature for
20 minutes. Heat your largest, heavy skillets over medium-high heat and add
the butter. When the butter is quite hot and the foam starts to subside,
add the veal (cook in batches if necessary - but don't crowd them in the
pan). If the butter browns too much after cooking the first batch, you may
need to discard it, wipe out the pan, and add more butter for the next
batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn
with a spatula (don't use a fork or tongs, or the breading may be pierced).
When the second side is golden, the schnitzels should be cooked through.
Transfer to a warm platter and keep warm in a 250 degree oven while you
cook the second batch, if necessary.
Converted by MC_Buster.
Per serving: 2971 Calories (kcal); 175g Total Fat; (54% calories from fat);
281g Protein; 51g Carbohydrate; 1614mg Cholesterol; 1697mg Sodium Food
Exchanges: 3 Grain(Starch); 38 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
15 1/2    Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0055
Converted by MM_Buster v2.0n.

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