Weinerschnitzel

1. 1

   You may use veal, pork or beef, sliced thin and pounded on both

2. 2

   sides with the back of a chefs knife or meat mallet. Cut into serving

3. 3

   sizes and dredge iln flour, dip in beaten eggs with a bit of milk and coat

4. 4

   with unseasoned breadcrumbs with a bilt of salt and pepper in it. Fry in

5. 5

   about 1/2 inch of vegetable oil at 370 degrees. Brown on each side and be

6. 6

   careful not to crown the pan. Place cutlets on paper towels to drain.

7. 7

   Make a sauce of butter and lemon juice to serve over the schnitzel.

No additional tips available.