German Schnitzel

1. 1

   First, flatten meat to tenderize and make larger.

2. 2

   (This can be done by pounding meat with the flat side of meat cleaver or plate edge.)

3. 3

   Season with salt, pepper and garlic powder and spread with mustard.

4. 4

   Dip meat in egg on both sides and then dip in bread crumbs.

5. 5

   Melt margarine in skillet at medium-high heat.

6. 6

   When margarine is hot, add meat and fry until brown on both sides.

7. 7

   If egg is left over, scramble and place on top of meat.

No additional tips available.