Breaded Veal Cutlets (Weiner Schnitzel)
- 2 lbs. veal cutlets
- 1 large egg, beaten
- 1/2 cup milk
- 1/2 cup flour
- 1 cup bread crumbs
- salt and pepper to taste.
- melted solid shortening or vegetable oil
Mix the egg and milk together. Stir the salt
pepper, and bread crumbs together in a shallow bowl. Dip the veal
pieces in the egg & milk mixture, then in
flour mixture, then in egg & milk mixture again,
then in bread crumbs. Lay the breaded
cutlets on a wax paper lined plate and
place in the refrigerator for about 15
minutes before frying. Add about 1/4 cup
crisco (or vegetable oil) to a frying pan.
Fry the breaded cutlets over medium high heat for
about 5 to 7 minutes per side or until
golden brown on both sides.