Crumbed Wiener Schnitzel
|Veal scallops||2 Pound|
|Eggs||2 , beaten|
|Dry bread crumbs||1 Cup (16 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Butter/Margarine||3⁄4 Cup (12 tbs)|
Dip veal into beaten eggs and drain slightly.
Toss into a mixture of bread crumbs, flour, salt and pepper.
Press crumbs onto meat to coat well and shake to remove surplus.
Let dry 5 minutes then cook 2 minutes on each side in butter.
Drain slightly and arrange on a platter with lemon wedges.