Wiener Schnitzel

1. 1

   Pound cutlets thin between 2 sheets of waxed paper.

2. 2

   Place flour in one dish, beaten egg in another, and bread crumbs in another. Salt and pepper each dish.

3. 3

   Dip cutlets in to each dish in order: Flour, egg, then bread crumbs.

4. 4

   Be sure the bread crumb coating is thin, but thoroughly covers the cutlet.

5. 5

   Refrigerate cutlets for approximately 1 hour on a waxed paper covered platter.

6. 6

   Melt 4 tsps. butter in a large skillet. Brown cutlets quickly on each side until golden brown and set aside.

7. 7

   Melt remaining 2 tablespoons of butter and squeeze the lemon juice in to the butter.

8. 8

   Stir mixture and pour over cutlets before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.