Wiener Schnitzel
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INGREDIENTS 1-1/2 pounds veal cutlets
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
1 egg, beaten
1 tablespoon milk
1 cup fine dry bread crumbs
1/4 cup vegetable oil
Lemon wedgesIf cutlets are large, cut to make 4 pieces.
Pound to flatten to about 1/4-inch thick. Cut slits around edges of cutlets to prevent curling.
Heat oil over medium heat. Dredge meat in flour seasoned with salt and pepper. Combine egg and milk in a wide, shallow bowl. Dip floured veal cutlets in egg mixture, then in bread crumbs.
Cook meat in hot oil for 2 to 3 minutes on each side, or until tender and golden brown. Serve veal with lemon wedges.
Makes 4 servings