Wiener Schnitzel by
Monika
1 1/2 lbs veal cutlet
1/4 c flour / with 1 tsp salt and 1/4 tsp pepper
1 beaten egg with 1Tablespoon milk
1 c fine dry bread crumbs
1/4 c oil
Lemon wedges
Pound meat to 1/4 - 1/8 inch thick. Cut small slits around edges to prevent
curling.
Coat meat with flour mixture. Dip in egg mixture, then in bread crumbs. Fry in
oil, 2-3 minutes per side. Serve with lemon wedges.
Serves 4