Wiener Schnitzel

By cmcrobb

Ingredients

• 1 1/2 pounds veal cutlets
• 1/2 cup flour
• 1 egg, beaten
• 1 cup finely ground bread crumbs
• Salt and pepper
• 6 tablespoons butter
• 1 lemon

Preparation

Step 1

Pound each cutlet thin between two pieces of waxed paper.
Place flour in a flat dish or plate large enough to hold cutlet. Place beaten egg in another dish, bread crumbs in a third. Season each with salt and pepper.
Dredge cutlets in flour. Dp into beaten egg. Dip into bread crumbs until thinly but thoroughly coated. Place on waxed-paper-covered platter and place in refrigerator for about an hour.
Melt 4 tablespoons butter in a large skillet. When sizzling, brown cutlets quickly on each side until golden. Remove to platter.
Melt remaining two tablespoons butter in the same pan. Squeeze lemon juice into butter, stir, and pour over cutlets.
Works good with Boneless Pork Sirloin Chops.