Crispy Wiener Schnitzel with Lingonberry Preserves

Contributed by Wolfgang Ban

TOTAL TIME: 1 HR
SERVINGS: 4

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1/2 cup all-purpose flour
2 eggs, beaten
1 1/2 cups plain dry bread crumbs
4 thinly pounded veal cutlets, about 4 ounces each
Salt and freshly ground white pepper
Canola oil, for frying
Lingonberry preserves, for serving

Put the flour, eggs and bread crumbs into 3 shallow bowls. Season the veal with salt and white pepper. Dredge the cutlets in the flour, then dip in the egg and coat with the bread crumbs; press to help the crumbs adhere.
In a very large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets and fry over moderately high heat, turning once, until golden brown and cooked through, 2 1/2 to 3 minutes. Drain on paper towels and sprinkle with salt. Serve the Wiener schnitzel with lingonberry preserves.

Serve With Sour Cream Cucumber Salad and Potato Salad with Champagne Vinegar.

Suggested Pairing

"Schnitzel and Grüner Veltliner isn't a very creative pairing, but I think it's a beautiful one," says Wolfgang Ban. He loves how rich styles of the Austrian white wine still have bright acidity, which is delicious with crispy veal cutlets.

Crispy Wiener Schnitzel with Lingonberry Preserves

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