Wiener Schnitzel

1. 1

   Tenderize meat between 2 sheets of wax paper (or have butcher do it for you), pat with salt and pepper.

2. 2

   Dip cutlets in flour, shake off excess, dip in egg, then in bread crumbs.

3. 3

   Brown meat in hot fat on both sides till golden brown.

4. 4

   Place briefly on paper towel to absorb excess fat. Serve each Schnitzel with a wedge of lemon and parsley sprigs.

5. 5

   Serve with a green salad, cauliflower, peas, green beans or carrots and new red potatoes, boiled, then quickly browned in butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.