Wiener Schnitzel or Veal Cutlets

== Ingredients ==
* 2 lbs. of veal cutlets trimmed of any sinew
* 1 to 2 whole beaten eggs
* ½ to 1 cup of flour
* 2 cups of fine white bread crumbs
* salt
* pepper
* 3 or 4 tbsp butter or lard
* 2 fresh lemons quartered 
== Directions ==
# Beat or pound the veal cutlets until very thin.
# Lightly salt and pepper the veal cutlets.
# Dip the pieces of veal into a dish of the flour, coat both sides and shake off the excess flour.
# The flour coating will help the egg coating to adhere.
# Dip the pieces of floured veal into the dish of the beaten raw egg and coat both sides.
# Press the pieces of veal into a bowl of fine white bread crumbs.
# Coat both sides with crumbs.
# Let the bread crumbed veal slices dry flat for at least ½ hour.
# Heat the butter or lard in a large frying pan. Lard has the advantage of not scorching as easily as butter and lard makes a tastier browned coating.
# Sauté the cutlets until they are a golden brown.
# The thin cutlets will cook quickly, it will not take long.
# Perhaps 4 minutes on each side.
# You will know when to turn it over, the bottom breading will be a golden brown.
# Do not cover finished cutlets with a cover.
# The steam will soften the bread crumb coating and it will fall off.
Category:Hungarian Meat Dishes
Category:Recipes that need photos
Category:Veal cutlet Recipes