Ingredients
See Text Beef or Pork
Flour
beaten eggs
Milk (add to eggs)
Unseasoned Bread crumbs
Salt and pepper
Preparation
You may use veal, pork or beef, sliced thin and pounded on both sides with the back of a chefs knife or meat mallet. Cut into serving sizes and dredge iln flour, dip in beaten eggs with a bit of milk and coat with unseasoned breadcrumbs with a bilt of salt and pepper in it. Fry in about 1/2 inch of vegetable oil at 370 degrees. Brown on each side and be careful not to crown the pan. Place cutlets on paper towels to drain. Make a sauce of butter and lemon juice to serve over the schnitzel.
