Wiener Schnitzel

• 4 -8 veal escalopes, flattened (about 1 1/2 pounds)
• 6 tablespoons clarified butter (for frying) or 6 tablespoons oil (for frying)
• 2 lemons, halved
• 14 cup flour
• 14 teaspoon salt
• 1 pinch pepper
• 1 egg, beaten
• 1 teaspoon oil
• 1 pinch salt
• 12 cup dry white breadcrumb

1. Combine flour, salt and pepper to make a 'seasoned flour.'
2. Combine egg, oil and pinch of salt.
3. Coat escalopes with seasoned flour, patting it in thoroughly.
4. Brush with beaten egg mixture and then coat with breadcrumbs, pressing crumbs on well.
5. Heat butter or oil (or a combination of oil and butter) in a large skillet and fry escalopes over medium heat for 3 - 4 minutes on each side until golden brown and tender.
6. For a crisp, even coating, do not let escalopes touch each other in pan and do not move them for the first 2 - 3 minutes of cooking so a coating can form.
7. Drain escalopes thoroughly on paper towels and arrange on a platter.
8. Garnish with lemon halves and serve at once.

veal escalopes, clarified butter, lemons, flour, salt, pepper, egg, oil, salt, white breadcrumb

Taken from www.food.com/recipe/wiener-schnitzel-248021 (may not work)