Wiener Schnitzel - cooking recipe

Ingredients

6 veal scallopini, pounded thin
3 tablespoons flour, seasoned with
salt and pepper
1 large egg, lightly beaten
1 cup dry breadcrumbs, for coating
2 tablespoons butter
2 -3 tablespoons olive oil
Marinade
3 tablespoons wine vinegar
3 tablespoons tomato ketchup
2 teaspoons Worcestershire sauce
2 cloves garlic, crushed
1 large lemon, juice of
Garnish
sliced hard-boiled egg
black caviar (optional)

Preparation

Mix all the ingredients for the marinade together in a bowl, add veal and ensure it is completely covered by the mixture, and leave to marinate overnight, or for at least 1 hour.
Remove meat from marinade, dip in seasoned flour, then in beaten egg, and finally in breadcrumbs, pressing on firmly.
Place on a rack, and allow to set in fridge for 30 minutes.
Heat butter and oil in a frying pan over medium heat, and saute until veal is golden brown, approximately 2 to 3 minutes each side.
Remove to serving platter and garnish with slices of egg and caviar if desired.
Tip: if you add a few drops of oil to the beaten egg, it helps the breadcrumbs to adhere to the meat.