Wiener Schnitzel

• 2 OSCAR MAYER Jumbo Wieners, cut crosswise in half
• 1 egg
• 1/4 cup flour
• 1/2 cup panko bread crumbs
• 2 Tbsp. oil, divided
• 2 cups shredded red cabbage
• 1 Tbsp. red wine vinegar
• 1/4 tsp. black pepper
• 1 Tbsp. butter, melted
• 1 tsp. fresh lemon juice
• 1 tsp. capers

1. Place wieners between sheets of waxed paper.
2. Place heavy pan over wieners; gently press on pan to flatten wieners.
3. Beat egg in pie plate.
4. Place flour and bread crumbs on separate small plates.
5. Dip wiener pieces in flour, then in egg and crumbs, turning to evenly coat both sides of each wiener.
6. Heat 1 Tbsp.
7. oil in medium skillet on medium heat.
8. Add wieners; cook 5 min.
9. on each side or until golden brown on both sides.
10. Meanwhile, cook cabbage in remaining oil in medium saucepan on medium heat 10 min.
11. or until wilted, stirring occasionally.
12. Stir in vinegar and pepper.
13. Spoon cabbage onto 2 serving plates; top with wieners.
14. Drizzle with butter and lemon juice; sprinkle with capers.

wieners, egg, flour, bread crumbs, oil, shredded red cabbage, red wine vinegar, black pepper, butter, lemon juice, capers

Taken from www.kraftrecipes.com/recipes/wiener-schnitzel-123551.aspx (may not work)