Wiener Schnitzel

• 2 (6 oz.) veal cutlets
• salt to taste
• 1/2 c. flour
• 1 egg, beaten
• 2 Tbsp. milk
• 1 c. fine bread crumbs
• 1 c. vegetable oil
• 4 Tbsp. butter
• 4 lemon wedges (for garnish)
• 4 sprigs parsley (for garnish)

1. Flatten cutlets, making incisions on edges to prevent curling. Sprinkle with salt; dredge with flour.
2. Coat each floured cutlet with egg mixed with milk.
3. Cover completely with crumbs; shake off excess.
4. Let breaded cutlets stand until ready to cook, but do not refrigerate or freeze.
5. Cook just prior to serving.
6. Heat oil to 350u0b0 to keep schnitzels almost floating.
7. Cook each side until golden brown.
8. Remove from oil and finish browning in hot butter. Garnish with lemon and parsley.
9. Makes 2.

veal cutlets, salt, flour, egg, milk, bread crumbs, vegetable oil, butter, lemon wedges, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1085736 (may not work)