Wienerschnitzel

• 1 12 lbs veal cutlets, 1/2-inch thick
• 1 cup flour
• 2 eggs, beaten
• salt and pepper
• breadcrumbs, crushed fine
• cooking oil
• parsley
• lemon wedge

1. Cut veal into pieces, removing all fat and veins.
2. Pound the pieces to tenderize, using a wooden mallet or the edge of a plastic saucer.
3. Dip each piece of meat first in seasoned flour, then in beaten egg.
4. Pound in the bread crumbs well.
5. Set breaded pieces aside on waxed paper.
6. Put 1/3" oil in large skillet over medium heat.
7. Fry each cutlet 10 minutes to a side, turning once.
8. Pan may be covered for softer cutlet.
9. If cooking large batches, put finished meat on paper towels in a baking dish in a 250* oven.
10. Serve on platter with parsley and lemon wedge garnish.
11. For a typical Viennese dinner serve with home fried potatoes, cucumber salad, and creamed pureed spinach.

veal cutlets, flour, eggs, salt, breadcrumbs, cooking oil, parsley, lemon wedge

Taken from www.food.com/recipe/wienerschnitzel-348654 (may not work)