How to Make WEINER SCHNITZEL or Breaded Veal Cutlets
- Remove bone from steaks and cut into six serving pieces. Pound very thin.
- Dip veal in seasoned flour. Then dip in egg. Then dip in bread crumbs.
- Melt butter in a heavy skillet and SAUTE schnitzles over low heat until golden brown on both sides. (About 15 minutes)
- Tranfer to plate. Serve with potato pancakes, German potato salad or baked potato, vegetable and rye bread or rolls.