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Wiener Schnitzel

Please refer to "Preparing Veal Scaloppini".

2 lbs veal cutlets 1 tspn salt
1 egg beaten ¼ tspn ground black pepper
2 tbsp flour 4 tbsp (½ stick) butter
6 tbsp fine dry breadcrumbs      6 thin lemon slices

Cut veal into 6 serving-size pieces. Dip in eaten egg, then in flour mixed with breadcrumbs, salt, and pepper. Brown on both sides in butter, adding it as needed. Transfer veal to a hot platter and top each cutlet with a lemon slice.

Serves 6.