Weiner Schnitzel With Apple-Cranberry

Yield: serves 4
Time: 35 minutes

INGREDIENTS
Schnitzel:
4 boneless veal cutlets
Kosher salt and freshly ground black pepper
2 tablespoons all-purpose flour
3 eggs, lightly beaten
2 cups fresh dried bread crumbs
1/4 cup clarified butter

Apple Cranberry Sauce:

2 medium-sized pink lady apples
2 cups of cranberries, (if not fresh, frozen is fine)
1 tablespoon yellow mustard seeds
2 tablespoon sugar
1 1/2 cups apple juice
2 tablespoons of orange juice
A pinch of orange zest

DIRECTIONS
Make the sauce: Begin by slicing the apples up into cubes that are about eh
same size as your cranberries. Add all the ingredients together in a sauce pan
and simmer ingredients together until apple has broken down and sauce is
thickened -- 15 minutes. Finish with a squeeze of orange juice and orange
zest.
Begin by flattening out the veal cutlets. Place the cutlets in between two
sheets of plastic wrap. With the flat side of a meat tenderizer (or the back of
a saute pan) gently pound out the cutlets until they are about 1/8-inch thick.
Set out a breading station of seasoned flour in a flat dish, beaten eggs in a
another and finally seasoned bread crumbs. Working with one cutlet at a time
dredge lightly in flour, then dip in egg and finally coat in breadcrumbs.
Heat clarified butter in a pan and then fry the schnitzel for about 3 minutes
on each side until golden brown. Drain and season with salt while still hot.
Serve with apple-cranberry sauce.