German Schnitzel Wiener - cooking recipe

Ingredients

veal or pork cutlets
salt
flour
1 egg
bread or cracker crumbs
margarine

Preparation

Choose veal or pork cutlet.
Schnitzel should be lightly pounded with flat surface, to tenderize.
Sprinkle each schnitzel with salt.
Dredge in flour.
Tap off excess.
Dip in beaten egg and fine, dry bread or cracker crumbs.
Make sure each schnitzel has a complete coat of crumbs to retain juices while cooking. Pan-fry schnitzel slowly in butter or margarine over low heat until golden brown.