Total time: 15 minutes
- A Frywall that fits (see our sizing guide)
- A large skillet
- 4 thinly sliced or pounded veal cutlets, 1/4 - 1/3 lb. each.
- 5 tbsp. grapeseed or vegetable oil
- 5 tbsp. butter
- 2 eggs, beaten
- 1/2 c. flour
- 1 1/4 c. bread crumbs
- 1 tsp. paprika
- 1 tsp. salt, plus a sprinkle on finished schnitzel
Mix together the flour, salt, and paprika on a plate. Dredge a cutlet in the flour mixture, then the eggs, then the bread crumbs. Make sure both sides of the cutlet are completely and evenly coated. Set on plate. Repeat for remaining cutlets.
In a large skillet, place the Frywall into position and heat the oil and butter on high heat for about a minute. When the butter is melted, drop a bread crumb into the pan; if it sizzles, the temperature is hot enough for frying. Using tongs, place two or three cutlets at a time into the pan, making sure not to crowd it. Work in batches if needed.
Fry for about two to three minutes, occasionally basting the oil and butter mixture over the cutlets with a spoon. When the first side has browned – usually after about three minutes of cooking – flip the cutlets and cook the other side for about the same amount of time.
Serve the schnitzel hot, with mashed potatoes or slaw, a slice of lemon, and a pickle. A beer would be nice, too, or a dry riesling for that matter.
Guten Appetit und schönes Wochenende!