Wiener Schnitzel

• 2 veal cutlets, pounded thin (or pork cutlets)
• 12 cup flour
• 2 tablespoons cream
• 2 eggs, well beaten
• salt and pepper
• 12 cup fine dry breadcrumb
• 3 -6 tablespoons butter
• fresh parsley sprig, to garnish
• fresh lemon slice
• capers, optional to serve

1. Pound cutlets very thin.
2. Dredge them in flour.
3. Then dip in two eggs beaten with cream.
4. And then dredge in salt and pepper seasoned breadcrumbs, patting breadcrumbs to adhere.
5. Fry in hot melted butter on both sides until golden brown.
6. Done, delicious.
7. I enjoy mine with fresh lemon and capers and with Kartoffelsalat and Gurkensalat.
8. Good eaten cold the next day, too.

veal cutlets, flour, cream, eggs, salt, breadcrumb, butter, parsley, lemon slice, capers

Taken from www.food.com/recipe/wiener-schnitzel-459188 (may not work)