Wiener Schnitzel On French Rolls
|Veal round steak/2 round steaks cut 1/4 inch thick||1 Pound|
|Eggs||2 , beaten|
|Bread crumbs/Cracked crumbs||1 Cup (16 tbs)|
Trim outer layer of skin, fat, and bone from steaks and pound thin (about 1/8 inch).
Cut large pieces into sections that will fit on French rolls.
Season veal with salt and pepper, dip in egg, and coat well with crumbs.
Melt enough butter just to cover bottom of the frying pan.
Quickly brown a few pieces of veal at a time, adding more butter as needed.
Drain cooked veal on absorbent paper and let cool.
Divide schnitzels among the 4 rolls and wrap in waxed paper or clear plastic wrap.
Add hot mustard or catsup when you get to the picnic