Wiener schnitzel (vienna schnitzel)

Yield: 1 Servings

Measure Ingredient
1 pounds Veal cutlets; (about 1/2 in. thick)
1 Eggs; (beaten) (up to 2)
Salt
Pepper
½ cup Bread crumbs
Oil
Lemon and parsley; (for garnish)

Pound the cutlets and rub in the salt and pepper. Let stand for about 10 minutes. Dip the cutlets in beaten egg and in crumbs. Brown in a small amount of oil over a low heat for about 10-15 minutes on each side. Garnish with lemon slices and parsley.

Posted to recipelu-digest by molony <molony@...> on Feb 24, 1998

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