Wiener Schnitzel

Wiener Schnitzel


1-1/2 pounds veal cutlets
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 to 3 teaspoons milk
1 egg slightly beaten
3/4 cup dry bread crumbs
1/2 to 3/4 cup butter
Thin lemon slices

Cut veal into about 6 serving pieces. Place cutlets between plastic wrap
and pound cutlets with the edge of a heavy plate or meat hammer to about 1/8-inch thickness.

Stir together egg and milk. (Do not let egg get bubbly when you beat it, as
this makes the coating uneven.)

Mix together the flour, salt and pepper.

Dip veal into seasoned flour, pat gently to remove excess flour. Dip cutlet
into egg mixture, making sure the entire surface is covered, allowing
excess moisture to drip off, then place cutlet in plate with crumbs patting
gently to make sure entire piece is covered with crumbs.

Place on a rack to dry for about 15 to 20 minutes before frying. Do not
chill this food before frying as this will tend to make it absorb more of
the fat.

Melt butter in a skillet. Sauté over low heat about 4 minutes on one side;
turn and cook about 3 minutes on other side, turn and cook until done, not
more than 10 minutes in all.

Serve garnished with lemon slices.

B-man :wink: