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["Preheat oil to 375 degrees F. in a heavy, deep saucepan.", "Beat eggs with 2 T water to make an egg wash.", "To prepare Wienerschnitzle:", "Pound out the cutlets if necessary.", "Season the veal cutlets with salt and pepper.", "Score the coat the veal cutlets with four shallow knife cuts in a cross-hatch pattern to help prevent curling while cooking.", "Dredge in flour. Dip in egg wash. Coat with crushed panko crumbs. *You may need more flour and panko crumbs.", "Deep fry about 2-3 minutes PER SIDE, or until golden brown and cooked through. Transfer to paper towels to drain. Replenish oil as necessary.", "My notes:", "Panko (Japanese) bread crumbs can be found in the Asian aisle/ market to often times with ""regular"" bread crumbs. I highly recommend using panko. They are lighter & much crunchier than standard bread crumbs. To crush, pour them in the food processor and give a quick whirl or in a ziploc bag and run over them with a rolling pin.", "I would recommend slicing each cutlet in half to ease in cooking.", "The cutlets should be sliced very thinly. If not you may have to use a meat mallet to tenderize and pound flatter.", "I serve with basmati rice, lemon wedges and recipe#390832."]
