Crispy Wiener Schnitzel With Lingonberry Preserves

• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 1/2 cups plain dry bread crumbs
• 4 thinly pounded veal cutlets, about 4 ounces each
• Salt and freshly ground white pepper
• Canola oil, for frying
• Lingonberry preserves, for serving

1. Put the flour, eggs and bread crumbs into 3 shallow bowls. Season the veal with salt and white pepper. Dredge the cutlets in the flour, then dip in the egg and coat with the bread crumbs; press to help the crumbs adhere.
2. In a very large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets and fry over moderately high heat, turning once, until golden brown and cooked through, 2 1/2 to 3 minutes. Drain on paper towels and sprinkle with salt. Serve the Wiener schnitzel with lingonberry preserves.

allpurpose, eggs, bread crumbs, veal cutlets, salt, canola oil, lingonberry preserves

Taken from www.myrecipes.com/recipe/crispy-wiener-schnitzel (may not work)