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Wiener Schnitzel
Serves 4
Ingredients
4 veal cutlets or 4 pork chops without the bone, bout 1/4 inch thick
salt to taste
3/4 cup flour
2 eggs beaten with 2 tablespoons water
1 cup golden breadcrumbs
3/4 cup lard (or 1/2 cup butter and 1/4 cup oil)
lemon wedges
parsley
Method
Pound and flatten the cutlets to about half their thickness. Season with salt, dredge in flour, dip in beaten eggs and then roll in breadcrumbs. Shake off excess crumbs and let cutlets stand for half an hour.
Heat fat in a skillet - the fat should be about 1/2 inch deep - and sauté cutlets until golden brown on one side, turn over and cook the other side.
Drain on paper towel. Garnish with lemon wedges and parsley.