Viennese Cutlet - Wiener Schnitzel Recipe

Name: Viennese Cutlet - Wiener Schnitzel Recipe
Ingredients: 4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use chicken or pork, as well); 1/4 c. flour (all purpose or brown rice); 1/4 tsp. salt; 1/2 c. bread crumbs; 2 eggs; Oil or lard for frying (lard is traditional)

Viennese Cutlet - Wiener Schnitzel Recipe was pinched from <a href="http://germanfood.about.com/od/meatbasedrecipesandmenu/r/wienerschnitzel.htm" target="_blank">germanfood.about.com.</a>

"Few foods are more evocative of Austrian cuisine than the humble Wiener Schnitzel, or Viennese Cutlet. As with many simple recipes, the quality of the ingredients are what will make or break your experience with this golden fried treat. Old oil or meat should be avoided and watch your schnitzel carefully, to avoid burning. Eating it fresh is also important, this is not a dinner which gets better the next day. A larger view of das Wienerschnitzel. Serves 4..."

INGREDIENTS

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4 veal cutlets (traditional) pounded to 1/4 inch thickness (about 5 oz. each) (you may use chicken or pork, as well)

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1/4 c. flour (all purpose or brown rice)

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1/4 tsp. salt

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1/2 c. bread crumbs

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2 eggs

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Oil or lard for frying (lard is traditional)

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