Wiener schnitzel

Wiener schnitzel

4 veal cutlets cut in half and pounded

1 oz of butter

Seasoned flour

Bread crumbs

2 eggs

1 lemon

1 TB chopped parsley

1 TB capers

Method:

1.            Season cutlets with S&P

2.            Dredge through flour

3.            Pass through egg wash

4.            Dredge through bread crumbs

5.            Heat butter on medium high heat

6.            Sauté until golden brown

7.            Remove and add parsley and capers

8.            Finish with lemon juice

Noon Cooking - October 15, 2010