Wiener Schnitzel (Austria)

Wiener Schnitzel (Austria)

Makes 4 servings

Prep. 20 minutes - Cook 12 minutes

1  tbsp. fresh lemon juice

1  tbsp olive oil

1  tsp salt

4  cups frisse, roughly chopped

2/3 cups all purpose flour

1/4  tsp. pepper

2  eggs

1  cup bread crumbs

1  lb. thinly sliced veal cutlets

4  tbsp unsalted butter

4  lemon wedges.

* Heat oven to 200 degrees.  In a large bowl, whisk together lemon juice, oil and 1/4 tsp of the salt.  Add frisee to bowl and gently toss and refrigerate.

*  In a shallow dish, combine flour with remaining 3/4 tsp salt and the pepper.  Beat eggs in a separate in a separate dish with 1 tsp water.  Pour bread crumbs into another dish.  Coat a veal cutlet in flour, then dip into egg mixture, allowing excess to drip off.  Finally, coat cutlet in bread crumbs.  Set aside on a plate.  Repeat with remaining veal cutlets.

* Heat 2 tbsp. of the butter in a large nonstick skillet over medium-high heat.  Add a few of the veal cutlets, being sure not to crowd skillet. (Cooking should be done in 3 batches.)  Cook 2 minutes, flip and cook another 2 minutes, until veal is golden brown.  Transfer to a baking sheet and place in 200^ oven.  Repeat with remaining cutlets 2 more times, adding 1 tbsp of the butter for each remaining batch.

*Serve frisee over cutlets.  Garnish with lemon wedges. Can also be served with a  dijon vinaigrete, and arugula salad.