Wiener Schnitzel, Veal Cutlet Vienna Style
Ingredients
- 1 1/2 pound veal cutlets, 1/2 inch thick
- 1 1/2 tsp salt
- 2 Tbsp salt
- 2 Tbsp flour
- 2 eggs, beaten
- 2 Tbsp water
- 1 cup bread crumbs
- 3 Tbsp butter
- 3 Tbsp vegetable oil
- 4 slices lemon
Instructions
Cut the meat into 4 serving portions. Sprinkle with salt, pound each side until 1/4 inch thick. Heat oil and butter in skillet. Rub flour into meat. Dip in beaten eggs blended with the water; then coat with crumbs. Cook breaded cutlets in the fat until crisp and brown. Serve with a slice or wedge of lemon juice. Lemon should be squeezed over the meat.