#101 Austrian Wiener Schnitzel

A humble Wiener Schnitzel is a traditional Austrian dish made from thinly pound slices of boneless meat(either pork, veal or chicken) coated in breadcrumbs and fried. It is very similar to the Italian Chicken or Veal Parmesan and is popular in the Viennese region. It is served with a lemon sauce.  Every time we are at the Cosmopolitan Cafe on Route 1, I order my favorite  Chicken Schnitzel with a twisted lemon slice on top served with a salad. I have been wanting to experiment with this in my kitchen for the longest time, but just never had a chance until  last weekend. This was so beautifully carried out that I was impressed on the results. The juicy interior of the turkey cutlet and the crunchiness of the outer crust was absolutely scrumptious over mixed greens and a lemon dressing. Also can be served with a simple pasta with olive oil, garlic and grape tomatoes. Yumm..... I was thrilled to re-create the Schnitzel and that too on a leaner meat--

Ingredients:
•4 turkey cutlets pounded to 1/4 inch thickness
•1/4 c. flour (all purpose or brown rice)
•1/4 tsp. salt
•1/2 c. bread crumbs
•2 eggs
parsley, garlic salt and pepper as required
•Olive Oil for frying

Sauce:
Lemon juice- 2 Tblspns
Garlic- 1/4 tspn
Butter- 2 Tblspn
Salt and Pepper

Preparation:
1. To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don’t have a meat mallet.
2. Pound the meat evenly to 1/4 inch thickness for best results.
3. Prepare the dry mix by adding parsley, garlic salt, salt and pepper to the flour and breadcrumbs.
4. Break the eggs add salt and pepper and beat well.
5. Take each pounded cutlet and drop in the egg and then toss well in the dry mix to cover on all sides.
6. Do not press the bread crumbs into the meat. The crust should not adhere completely, but form a loose shell around the schnitzel.
7. Take a saucepan with flat bottom and add the Olive oil to it. When medium hot, gently place the
breaded cutlets in the pan and fry on both sides for 2 minutes each and remove onto a paper towel.
Keep warm.
8. Make a quick sauce in the same pan with the ingredients for sauce and cook down add the butter at the end to make a slurry, Serve on a salad of mixed greens or with pasta.