Wiener Schnitzel with Parsley Butter Potatoes
INGREDIENTS
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Meat:
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Four veal cutlets, one-half inch thick
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Salt and pepper
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Light oil (e.g., sunflower oil)
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One-quarter cup flour
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Two whole medium size beaten eggs
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One cup breadcrumbs
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Melted butter and/or lard (a mixture of half and half is ideal) sufficient to cover your frying pan to a depth of one-third to half an inch
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Potatoes
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One and one-half pounds small new potatoes
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One-half cup butter
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Two tablespoons fresh Italian parsley, finely chopped
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Salt
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