Wiener Schnitzel

INGREDIENTS:

1 1/4 pounds veal top round cut in 5-ounce scaloppines
Salt and freshly ground white pepper
1 cup flour
2 eggs
2 tablespoons heavy cream
2 cups unseasoned bakery bread crumbs
2 cups vegetable oil
1/2 cup packed flat leaf parsley, rinsed well-dried and coarsely chopped
3 tablespoons unsalted butter
4 lemon wedges
Cucumber or bibb lettuce salad in vinaigrette dressing 

DIRECTIONS:

1. One at a time, place veal pieces in heavy 1-quart plastic bag and pound thin with pounder. Place veal on large platter and lightly salt and pepper both sides.

2. Put flour in a shallow bowl wide enough to hold a piece of veal flat. Put eggs and cream in a similar bowl. Beat to a blend. Put bread crumbs in a third similar bowl.

3. Heat oven to 175 degrees. Line baking sheet with parchment.  Arrange bowls near stove, along with a platter covered with layers of paper towel and a small plate covered with layers of paper towel.

4. Heat oil in an 11-12 inch skillet or saute pan, the deeper the better. When oil is quite hot put parsley in a strainer, put in oil and fry for 10 seconds. Remove parley, draining well and place on small plate.  Add butter to skillet and adjust heat to medium.

5. Put 1 slice veal in flour, cover well, then shake off excess. Deep in egg, turning to coat.  Put in breadcrumbs, coating well, then shake off excess. Put in skillet and fry for about one minute, gently moving the pan in a circular motion on the burner.  The oil should be frothy. When breading looks bubbly and starts to brown, turn and cook for another minute, then transfer to paper towel lined platter. Repeat with remaining veal, adjusting heat so crumb coating cooks gradually and evenly without burning.

6. Place the cooked, drained schnitzels on a baking sheet and put in oven until ready to serve, up to 15 minutes. Arrange veal on platter and individual plates.  Garnish with lemon wedges and fried parsley and serve with salad.