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Friday, September 9, 2016

Wiener Schnitzel

  • 4 veal cutlets (4 ounces each)
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 3/4 cup dry bread crumbs
  • 1/4 cup butter
  • 4 lemon slices

Sprinkle veal with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat veal with flour, then dip in eggs and coat with crumbs.
In a large skillet over medium heat, cook veal in butter for 2-3 minutes on each side or until no longer pink. Serve with lemon. Yield: 4 servings.

recipe source taste of home

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