Perfect Schnitzel

This is all in the technique and this version of the Cooks Illustrated recipe is a favorite. This is a very simple recipe but "shaking" the breaded cutlet in the pan gives the coating another dimension. You know you have it right when your finished product resembles a shar pei.

Weiner Schnitzel

Ingredients

1 lb thinly sliced veal or pork cutlet (pound to approx 1/4 inch thick)

1/2 cup flour

1 cup panko, run through food processor until you have fine crumbs

2 large egg

1-2 cups plus 1 tablespoon oil

Salt and pepper

Directions

Set up a 3-step station with (1) flour, (2) 2 large eggs, beaten with 1 tablespoon oil, (3) panko. Salt and pepper the cutlets. Dredge cutlet through flour, shake off excess. Dip in egg and then panko. Place breaded cutlets onto rack and let rest in refrigerator for 10 minutes to help coating set.

Heat oil to 325 degrees. Add a few cutlets to the pan. The oil should come up around the side of the cutlet. The amount of oil you’ll need will depend on the size of your pan.

And here is the most important part, once the meat hits the oil, start moving the pan vigorously back and forth so that some of the oil flows over the top of the cutlet. This is the key to getting the shar pei coating. After 2 to 3 minutes flip the cutlet and repeat. Remove from oil and sprinkle with salt.

You can hold the cutlets on a rack in a 200-degree oven.

Serve with lemon slices.