Wiener Schnitzel

4 chicken or veal cutlets

2 eggs
bread crumbs
olive oil
Wrap each cutlet in wax paper and pound the cutlet making it as even as possible but not too thin.  toss the cutlets into a bowl where you placed about a cup or two of flour.  In a second bowl mix the two eggs and in a third bowl some bread crumbs.  Making sure you cover the cutlets thoroughly in flour then into the eggs and finally the bread crumbs.  In a non stick pan with the olive oil heated place two cutlets at a time and cover.  After a few minutes flip and cook until brown on both sides.  Cook other two cutlets the same way then place all the cutlets into the frying pan and keep at the lowest setting for 10 minutes then serve.  Sprinkle lemon juice over cutlet.

About bauernfeind

NYC Born 27 years USAF retired Major 21 years teaching/17 in a high school now retired
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