Wiener Schnitzel

Ingredients

Lard (or oil of your choice)
2 pounds veal cutlets, cut 1/2 inch thick (or boneless butterfly pork chops)
1/3 cup flour
1 1/2 teaspoon salt
1 teaspoon monosodium glutamate
1/4 teaspoon pepper
3 eggs, slightly beaten
1 1/2 cup French bread crumbs or sourdough bread crumbs
Hunter Mushroom gravy, optional

Instructions

Serves 6. Cover the bottom of a nonstick saucepan wit h just enough lard to cover cutlets, not quite 1/2 inch deep. Heat lard to 375 degrees. Pound meat on one side with meat hammer. Turn and repeat process until meat is about 1/4 in. thick. Cut into 6 serving size pieces. Coat cutlets with a mixture of the flour, salt, msg., and pepper. Dip cutlets into the eggs. Carefully coat (not too heavily) with the bread crumbs. Let stand 5 to 10 minutes to seal coating. Deep-fry cutlets uncrowded in hot fat. Fry until browned on both sides, about 3 or 4 minutes, turning frequently (do not pierce with fork). Remove cutlets with tongs and drain on paper towels. Optional: Just before serving, ladle Hunter Mushroom Gravy over.