Authentic German Wiener Schnitzel

• 2 pounds Veal Cutlets
• 2 whole Eggs, Beaten
• 1 cup Flour
• 2 cups Fine White Bread Crumbs
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/2 teaspoons Paprika
• 2 Tablespoons German Medium (mittelsharf) Mustard
• 4 Tablespoons Butter Or Lard
• 1 whole Lemon, Quartered

1. Beat or pound the veal cutlets until 1/8 inch thin.
2. Lightly salt, pepper and paprika the veal cutlets.
3. Spread with a thin layer of German mustard.
4. Dip the pieces of veal into a dish of the flour, coat both sides and shake off the excess flour.
5. The flour coating will help the egg coating to adhere.
6. Dip the pieces of floured veal into the dish of the beaten raw egg and coat both sides.
7. Press the pieces of veal into a bowl of fine white bread crumbs.
8. Coat both sides with crumbs.
9. Let the bread crumbed veal slices dry flat for at least 1/2 hour.
10. Heat the butter or lard in a large frying pan.
11. I prefer lard.
12. Lard has the advantage of not scorching as easily as butter and lard makes a tastier browned coating.
13. Saute the cutlets until they are a golden brown.
14. The thin cutlets will cook quickly, it will not take long.
15. Perhaps 4 minutes on each side.
16. You will know when to turn it over, the bottom breading will be a golden brown.
17. Serve immediateley topped with lemon quarters.
18. Goes uber fantastic with my Creamed Spinach recipe.

cutlets, eggs, flour, white bread, salt, pepper, paprika, mustard, butter, lemon

Taken from tastykitchen.com/recipes/main-courses/authentic-german-wiener-schnitzel/ (may not work)