Wienerschnitzel -Becsiszelet In Hungarian

1. 1

   Pound the veal cutlets until very thin.

2. 2

   Lightly salt and pepper the veal cutlets.

3. 3

   Dip the pieces of veal into a dish of the flour, coat both sides and shake off the excess flour. The flour coating will help the egg coating to adhere.

4. 4

   Dip the pieces of floured veal into the dish of the beaten raw egg and coat both sides Press the pieces of veal into a bowl of fine white bread crumbs. Coat both sides with crumbs.

5. 5

   Heat the oil in a large frying pan and add one whole clove of garlic when garlic is toasty discard.

6. 6

   Saute the cutlets until they are a golden brown. The thin cutlets will cook quickly, it will not take long. Perhaps 4 min. on each side. You will know when to turn it over, the bottom breading will be a golden brown.

7. 7

   Do not cover cutlets with a cover. The steam will soften the bread crumb coating and it will fall off.

8. 8

   Serve topped with quarters of lemon.

9. 9

   Serve with Mashed potatoes or rice with a Salad Yummy

* Per serving · 4 servings · Values may vary.