Weiner Schnitzel Skewers
Provided by: Lillian Chou
Who doesn't love eating crisp things on sticks? This is a whole new twist on cutlets and while the traditional garnish is a simple squeeze of lemon, kids, especially, will love to dip these bites in bottled ranch dressing.
- Preheat oven to 200 F. Set a rack over a baking rimmed baking sheet in oven.
- If necessary, gently pound veal cutlets 1/4-inch thick between 2 sheets of plastic wrap with a meat pounder, then cut into strips about 1 1/2 - by 3-inches.
- Beat eggs with 1/2 teaspoon salt in a large shallow bowl.
- Whisk together flour with 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow plate
- Stir together bread crumbs with 3/4 teaspoon salt and 1/2 teaspoon pepper in another shallow plate.
- Line a baking sheet with wax paper. Dip 1 piece veal in flour, shaking off excess, then dip in egg mixture, letting excess drip off, then press into bread crumbs, coating completely. Thread onto skewers pushing down slightly to cinch. Arrange in layers on a sheet of wax paper.
- Heat 2-inches oil (about 6 1/2 cups) in a 3-qt heavy pot over moderate heat to 375 F and fry 10 cutlets per batch (handles of skewers should be poking out of oil), turning occasionally, until golden brown and just cooked through, 1 to 2 minutes per batch. Transfer to paper towels to drain briefly, then transfer to baking pan and keep warm in oven. Fry remaining cutlets in same manner. (Use caution with the last batches as oil may bubble slightly.)
- Serve with lemon wedges.