Wiener Schnitzel

• 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)

1. 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.
2. Remove meat from marinade, dip in seasoned flour, then in beaten egg, and finally in breadcrumbs, pressing on firmly.
3. Place on a rack, and allow to set in fridge for 30 minutes.
4. 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.
5. Remove to serving platter and garnish with slices of egg and caviar if desired.
6. Tip: if you add a few drops of oil to the beaten egg, it helps the breadcrumbs to adhere to the meat.

veal scallopini, flour, salt, egg, breadcrumbs, butter, olive oil, marinade, wine vinegar, tomato ketchup, worcestershire sauce, garlic, lemon, egg, black caviar

Taken from www.food.com/recipe/wiener-schnitzel-61302 (may not work)