WIENER SCHNITZEL
From: Betsy
Serves: 3–4 cutlets (2 per person)  •  Prep: 10 min  •  Cook: 10 min

From an email Mom sent me on May 28, 2013, subject line "wiener schnitzel." She mentioned she uses her electric skillet so she can fry two cutlets at a time.

INGREDIENTS
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3–4 veal cutlets (buy them small — you'll pound them larger)
2 eggs
Seasoned bread crumbs
Butter (keep extra close by; you'll add more as you cook)
Lemon, for serving
Salt and white pepper, to taste

INSTRUCTIONS
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1. Pound each cutlet until very thin.
2. Beat two eggs in a large bowl.
3. Pour the seasoned bread crumbs into another bowl.
4. Heat butter in a large skillet; keep the butter close by — you'll need to add more as you cook.
5. Dip a pounded cutlet into the egg, then dredge it through the bread crumbs.
6. Immediately fry the cutlet in the butter and brown on both sides. It won't take long — the meat is so thin.
7. Serve with a wedge of lemon. Don't forget the lemon!

[Photos in this folder: 3-20260523075236444948-wiener-schnitzel-with-lemon.jpg]
