Wienerschnitzel

This recipe comes from Melting Pot Potluck. It was put together to announce the arrival of the new pastor and his wife. Origin: Austria

• Ready In: 30 mins
• Serves: 4-6
• Yields: 1 recipe

Ingredients

• 1 1⁄2 lbs  veal cutlets, 1/2-inch thick
• 1  cup flour
• 2  eggs, beaten
•  salt and pepper
•  breadcrumbs, crushed fine
•  cooking oil
•  parsley
•  lemon wedge

Directions

1. Cut veal into pieces, removing all fat and veins. Pound the pieces to tenderize, using a wooden mallet or the edge of a plastic saucer. Dip each piece of meat first in seasoned flour, then in beaten egg. Pound in the bread crumbs well. Set breaded pieces aside on waxed paper. Put 1/3" oil in large skillet over medium heat. Fry each cutlet 10 minutes to a side, turning once. Pan may be covered for softer cutlet. If cooking large batches, put finished meat on paper towels in a baking dish in a 250* oven. Serve on platter with parsley and lemon wedge garnish. For a typical Viennese dinner serve with home fried potatoes, cucumber salad, and creamed pureed spinach.