Wolfgang Puck, the ruler of a food empire, cherishes this dish from his Austrian childhood Click here for Wolfgang’s Sunday Dinner story, his warm potato salad recipe, and for a chance to win a gift basket from Puck himself!
Wolfgang Puck's Wiener Schnitzel
- 4, 6- oz Pork or Chicken scaloppini
- Salt and Pepper
- 1 cup flour for dusting
- 2 Eggs, plus 2 Tbsp water, beaten, for egg wash
- 3 cup Panko, or fresh dried white bread crumbs
- Peanut oil for frying
In a heavy, deep sauté pan, preheat 4 inches of oil to 375 degrees.
Season the chicken or pork scaloppini with salt and pepper. Dredge in flour. Dip in egg wash. Coat with panko or breadcrumbs.
Deep fry about 3 minutes, or until golden brown and cooked through. Transfer to paper towels to drain.
Place one Wiener Schnitzel on each of four dinner plates. Garnish with fried parsley leaves and lemon sections.
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