>From the Cooks Recipes website...
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Wiener Schnitzel
1/2 pound veal leg cutlets, cut 1/8 to 1/4-inch thick
2 tablespoons all-purpose flour
1/2 cup unseasoned dry bread crumbs
1 egg, well beaten
1 tablespoon butter
1 tablespoon olive oil
Fresh lemon juice
1. Pound veal cutlets to 1/8-inch thickness. Combine flour and 1/4
teaspoon each salt and pepper in shallow dish. Place bread crumbs and egg in
separate dishes. Lightly coat cutlets with flour mixture. Dip into egg,
draining slightly, then into bread crumbs, to coat both sides.
2. Heat 1/2 of butter and oil in large nonstick skillet over
medium-high heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes or until
cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining
butter, oil and cutlets.
3. Just before serving, sprinkle with lemon juice; season with salt and
pepper.
Makes 2 servings.
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~~~***Rhonda G in Missouri***~ ~~
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