Wiener Schnitzel

1. 1

   Marinate veal cutlets in lemon juice in a glass dish for one hour.

2. 2

   Pat dry with paper towels; sprinkle with salt and pepper. Beat eggs in a bowl with water.

3. 3

   Dip each cutlet, coating well, first in flour, next into egg mixture and then in bread crumbs. Place each breaded cutlet on sheet of waxed paper.

4. 4

   Refrigerate at least 20 minutes before cooking.

5. 5

   Heat oil or shortening in heavy 12-inch skillet.

6. 6

   Add cutlets and cook over medium heat 3 to 4 minutes on each side or until brown, using tongs to turn.

7. 7

   Serve immediately with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.