Weiner Schnitzel
1 1/2 pounds veal cutlets
1 cup flour, seasoned with salt and pepper
3 eggs, beaten with 3 tablespoons milk
1 1/2 cups panko bread crumbs
1/2 cup vegetable oil
2 lemons
Line two large baking sheets with parchment paper. Lightly pound the veal cutlets until they are a uniform thickness. Dredge in the seasoned flour; pat off excess. Dredge in the egg mixture; let excess drip off. Dredge in the panko and coat well. Place prepared cutlets on parchment-lined baking sheets in one layer; cover with plastic wrap. Refrigerate for at least one-half hour. Heat vegetable oil in a large, heavy-bottomed pan with over medium high heat. The oil should be about 1/2-inch up from the bottom of the pan. When the oil begins to smoke, cook the cutlets in batches for 2-3 minutes per side until browned and crisp. Place cooked cutlets on a paper-towel-lined baking sheet, and keep warm in a low oven until ready to serve. Serve with lemon wedges.
Creamed Spinach
8 cups spinach
2 cloves garlic, chopped
3 tablespoons butter
3 tablespoons flour
2 cups milk
1 teaspoon nutmeg
Pack the spinach in a glass bowl; cover with plastic wrap. Microwave for 3-4 minutes until spinach has wilted. Leave in covered bowl until cooled. Remove spinach from bowl and squeeze in a clean dishtowel to remove as much water as possible. Lightly chop the spinach and set aside. In a large saucepan, melt the butter and saute the chopped garlic until fragrant. Add the flour and cook and stir for one minute. Add the milk, and whisk until the sauce comes to a boil and thickens. Add the chopped spinach and stir thoroughly to coat with the sauce. Add the nutmeg and salt and pepper to taste. Keep warm until ready to serve.
