German Wiener Schnitzel

1. 1

   With meat mallet pound cutlets to 1/8-inch thickness.

2. 2

   In pie plate, beat eggs, salt and pepper.

3. 3

   On wax paper, place flour on one sheet and bread crumbs on another.

4. 4

   Coat veal in flour, dip in eggs, then coat with bread crumbs.

5. 5

   In skillet (over medium heat), melt 1/4 cup of the butter or margarine.

6. 6

   Cook the cutlets, a few slices at a time, 3 to 4 minutes per side.

7. 7

   Add other 1/4 cup of butter or margarine as needed.

8. 8

   Garnish with lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.