Wiener Schnitzel - cooking recipe

Ingredients

8 thinly sliced veal cutlets
seasoned flour
2 eggs, slightly beaten
1 1/2 c. dry bread crumbs
6 Tbsp. butter or margarine
lemon slices
chopped parsley

Preparation

Dredge veal cutlets in seasoned flour.
Dip in egg, then in bread crumbs to coat evenly.
Heat butter in large skillet.
Saute cutlets in the butter, turning to brown both sides, about 10 minutes.
Garnish with lemon slices and chopped parsley.
Serves 8.