Wiener Schnitzel, Veal Cutlet Vienna Style

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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.

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