VEAL: This version of the famous dish has been a family favourite for many many years. The secret is in not overcooking the meat, so that the bread crumbs add the crunch to the tender meat that has been well seasoned for flavour.

WIENER SCHNITZEL:


4 x 5oz. slices of veal-- pork, chicken or turkey breasts may be substituted

seasoning:

1 tsp. salt
½ tsp. sugar
½ tsp. corn starch
2 tsp. brandy, optional, may omit or use sherry as substitute
freshly ground black pepper

cooking oil

1 egg beaten with 1 tbsp. water

flour for dredging

fresh fine bread crumbs

2 lemons cut into wedges for garnish



Pound meat slightly but evenly with a kitchen mallet; then transfer to a glass bowl. Add seasoning ingredients and let stand 30 minutes.

Dredge pieces of meat in flour, shaking off excess; then dip them in egg mixture. Coat each piece with bread crumbs.

Heat 2 tbsp. oil in a large non-stick skillet until hot and cook the meat, in batches, for 2-3 minutes on each side, over medium-high heat, until browned. Take care not to overcook meat. Remove cooked pieces to heated serving plate to keep warm while cooking the rest.

Serve with lemon wedges.