| Wiener Schnitzel 3
Thin veal cutlets (about 6 ounces each)
1 tablespoon of lemon juice
Salt and pepper
1/4 cups of flour
1 egg
1/2 cup of dried bread crumbs
1 tablespoon of butter or margarine
1 tablespoon of cooking oil
Lettuce leaves
1 lemon, cut in quarters |
|
Wipe the cutlets with damp cloth; pound. Sprinkle with lemon juice and let marinate for 10 minutes. Season with salt and pepper. Dip in flour and shake off excess. Dip in the egg which has been beaten with a fork. Dip in bread crumbs. Heat butter and oil in a heavy frying pan and brown cutlets well for about 3 minutes on each side. Serve on leaf of lettuce with a wedge of lemon. Makes 4 servings. |
