Sure, I'd be happy to help you with that! Here is a traditional recipe for making an authentic Viennese Wiener Schnitzel at our Garden Grove location. Ingredients: - 4 boneless veal or pork cutlets (about 6 ounces each) - Salt and freshly ground black pepper to taste - All-purpose flour for dredging - 2 large eggs, beaten - Breadcrumbs made from 4 slices of white bread - Vegetable oil for frying Instructions: 1. Begin by pounding the veal or pork cutlets until they are about 1/8 inch thick. You can do this using a meat mallet or rolling pin. 2. Season both sides of each cutlet with salt and freshly ground black pepper to taste. 3. Set up a dredging station with three shallow bowls. In the first bowl, add flour; in the second bowl, beat the eggs; and in the third bowl, add breadcrumbs. 4. Dredge each cutlet by coating it in flour, shaking off excess, then dipping it into the beaten egg, allowing any excess to drip off. Finally, coat the cutlet thoroughly with breadcrumbs. 5. Repeat this process for all the cutlets and set them aside while you prepare the frying pan or skillet. 6. Pour enough vegetable oil into a large frying pan or skillet so that it reaches about 1/4 inch deep. Heat the oil over medium-high heat until it is shimmering but not smoking. 7. Working in batches, carefully place each breaded cutlet into the hot oil and fry for about 2 to 3 minutes per side, or until they are golden brown and crispy. 8. Once each cutlet is cooked, use a slotted spatula to remove it from the pan and transfer it to a paper towel-lined plate to drain any excess oil. 9. Serve your Viennese Wiener Schnitzel immediately with your choice of side dishes such as potatoes or salad. I hope this helps! If you have any other questions, feel free to ask.