Weinerschnitzel

Directions

1. 1
   You may use veal, pork or beef, sliced thin and pounded on both
2. 2
   sides with the back of a chefs knife or meat mallet. Cut into serving
3. 3
   sizes and dredge iln flour, dip in beaten eggs with a bit of milk and coat
4. 4
   with unseasoned breadcrumbs with a bilt of salt and pepper in it. Fry in
5. 5
   about 1/2 inch of vegetable oil at 370 degrees. Brown on each side and be
6. 6
   careful not to crown the pan. Place cutlets on paper towels to drain.
7. 7
   Make a sauce of butter and lemon juice to serve over the schnitzel.