Name: Wiener Schnitzel, Veal Cutlet Vienna Style
Ingredients: 1 1/2 pound veal cutlets, 1/2 inch thick; 1 1/2 tsp salt; 2 Tbsp salt; 2 Tbsp flour; 2 eggs, beaten; 2 Tbsp water; 1 cup bread crumbs; 3 Tbsp butter; 3 Tbsp vegetable oil; 4 slices lemon

Wiener Schnitzel, Veal Cutlet Vienna Style

Ingredients

1 1/2 pound veal cutlets, 1/2 inch thick
1 1/2 tsp salt
2 Tbsp salt
2 Tbsp flour
2 eggs, beaten
2 Tbsp water
1 cup bread crumbs
3 Tbsp butter
3 Tbsp vegetable oil
4 slices lemon

Instructions

Cut the meat into 4 serving portions. Sprinkle with salt, pound each side until 1/4 inch thick. Heat oil and butter in skillet. Rub flour into meat. Dip in beaten eggs blended with the water; then coat with crumbs. Cook breaded cutlets in the fat until crisp and brown. Serve with a slice or wedge of lemon juice. Lemon should be squeezed over the meat.