Pork, Veal, Or Chicken Schnitzel

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   also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.

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   1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.

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   Place a piece of breast in between 2 large pieces of wax paper.

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   Using the smooth side of a meat tenderizer, pound until very thin.

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   (Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.

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   After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.

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   When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.

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   Place the flour in another container next to the seasoned eggs.

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   Place the bread crumbs in another container on the other side of the seasoned eggs.

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    Start heating up the cooking oil in a large frying pan on medium high heat.

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    DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.

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    After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.

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    Fry until golden brown on each side.

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    Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.

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    When finished cooking serve with slices or wedges of fresh lemon.

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    NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.

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    I find it is good with most side dishes.

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    It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.

* Per serving · 4 servings · Values may vary.