German Wiener Schnitzel - cooking recipe

Ingredients

6 large veal cutlets *
2 eggs
1 1/4 tsp. salt
1/2 tsp. ground pepper
1/3 c. all-purpose flour
1 1/2 c. dried bread crumbs
1/2 c. butter or margarine
2 lemon slices (optional)

Preparation

With meat mallet pound cutlets to 1/8-inch thickness.
In pie plate, beat eggs, salt and pepper.
On wax paper, place flour on one sheet and bread crumbs on another.
Coat veal in flour, dip in eggs, then coat with bread crumbs.
In skillet (over medium heat), melt 1/4 cup of the butter or margarine.
Cook the cutlets, a few slices at a time, 3 to 4 minutes per side.
Add other 1/4 cup of butter or margarine as needed.
Garnish with lemon slices.