Sunday, August 2, 2015

Wiener Schnitzel

4 slices top round of calf (or beef)
1 egg
dry bread crumbs for coating
1 fresh lemon

Lightly tenderize each schnitzel, salt on both sides, dip into
flour on both sides, tap off excessive flour, dip into lightly
beaten egg and then in the breadcrumbs, covering both sides. Heat butter in pan, brown meat on both sides until goldenbrown in color. Serve with slices of lemon. Serve with potatoes and green tossed salad.

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