Schnitzel A La Holstein - cooking recipe

Ingredients

4 -6 large veal cutlets, pounded to about 1/8 inch thick
1/2 cup all-purpose flour, seasoned with
salt & freshly ground black pepper
2 eggs, beaten
1/2 cup breadcrumbs
4 4 tablespoons margarine or 4 tablespoons vegetable oil
Garnishes
capers, drained
anchovy fillet (1 or 2 per cutlet)
fried egg (1 per cutlet)
lemon wedge

Preparation

Coat the veal cutlets lightly with flour mixture, dip in the beaten.
eggs, and then coat with bread crumbs. Refrigerate for 30 minutes to.
2 hours. Heat the butter in a large heavy skillet over moderate heat.
and cook the cutlets 3 to 4 minutes per side, until browned, adding.
more butter if necessary. Top with capers, anchovy fillets, fried.
eggs, and serve with lemon wedges.
variations:
If desired these combinations may be substituted.
Sauteed onions & peppers.
German brown meat sauce.
Sauteed onions, peppers & tomatoes (my fave).
**Pork loin or pork loin roast may be used instead of veal. Pounded flat**.