Austrian celebrity chef Wolfgang Puck's Wiener Schnitzel recipe is easy and delightfully crispy.
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
I substituted panko for bread crumbs - I think it makes for a crispier cutlet.
For a low-sodium diet, I eliminated the salt.
Can't find Ligonberry preserves? I used a combination of dried cranberries, currants, cherries, and pomegranate seeds steeped in hot water (to plump) as garnish and a condiment. You could easily use whole cranberry sauce.
With very little saturated fat (canola oil and olive oil are both monounsaturated fats) in the two sides and a lean protein, our wine pairing dinner was heart healthy, as well as low-sodium.