Wiener Schnitzel (Veal Schnitzel)
Some of you may know this as a crisp light dish that’s moist and flavorful. Others may have less pleasant memories of greasy, soggy cardboard that’s only made edible by drowning it with condiments. If the later sounds familiar, then I urge you to read on and give this simple dish a try in your
trimmed of any excess fat
small grated on a Microplane
plain for (make sure they're either unsalted or lightly salted)
Put a cutlet down on a solid surface then cover with a double layer of plastic wrap. Using a wide mallet (I just use one out of my tool box) or a heavy bottomed pan, pound the meat evenly until about 1/8" thick all around. Rub some of the grated onion into both sides. Repeat with with the other pieces.
Salt and pepper the cutlets (go easy on the salt, the meat is thin and the breadcrumb may already have salt) then dust them in flour. Get 2 shallow bowls ready, one with the beaten egg and one with some breadcrumbs. Dip the meat into the egg first making sure you cover every bit of the cutlet, then put it in the breadcrumbs. Get some breadcrumbs both above and below the cutlet then use your hand to press the breadcrumbs into the meat. you should have a nice even coating of breadcrumbs with no "bald spots". Repeat with the rest of the cutlets.
In a heavy bottomed frying pan, heat about 1/8" of oil until hot (you can test by dropping a breadcrumb into the oil, it should sizzle and float to the top quickly). Fry 1 or 2 cutlets at a time (depending on the size of your cutlets and pan). Wait till you see the edges turn golden then gently flip it over using tongs and fry till the other side is golden. Get a plate or wire rack with 3 layers of paper towels ready and transfer the cooked cutlets to the paper towel lined plate as they finish.
Serve immediately with some capers and a wedge of lemon.