Vienna Schnitzel

Ingredients

• 4 to 8 thinly sliced veal or you can use thinly sliced turkey

• Salt

• 120 g flour

• 2 eggs, lightly beaten

• 120 g to 300 g of breadcrumbs (dried or fresh)

• lard or oil

  Method

1. Set out a work surface and lay slice of veal on a piece of plastic wrap. Lay another piece of plastic wrap over the breast and pat it down to seal. Pound the meat out into a very flat cutlet, about 1/4 inch thick. Take your time, hitting the meat with about the same force as knocking on a door. Work from the center of the meat outward.  Do one slice at a time. When you are finished with one, remove the top layer of plastic wrap and set it aside. As you finish more, stack them. (Removing the one layer of plastic wrap will make them easier to get off the plastic later.)
2. Dredge the slices in plain flour and then dip into the egg mixture and finally into breadcrumbs.
3. Place into a frying pan with hot fat turning the heat down immediately.  I also cover the pan with a lid to ensure the veal is cooked through.
4. Fry the schnitzels until they are golden brown, about 4 minutes. Turn the schnitzels to cook the other side.