Wiener Schnitzel

based on the recipe in Cooking the Austrian Way
serves 6 to 8

This recipe caused us to slum the trenches of Walmart and proceed to get in an argument over a meat tenderizer. Thankfully we were later able to take out our aggressions on the veal.

ingredients

• 2 lb Leg of Veal, cut into 1/4-inch slices
  
• Salt and Pepper
• 1/2 cup Flour
• 3 Eggs, well beaten with 3 tsp oil
• 2 cups Fine Bread Crumbs
• 3/4 cup Vegetable Oil
• 2 Lemons, cut into 4 wedges
• Fresh Parsley, for garnish
• Baby Tomatoes, for garnish

instructions

1. Pound veal slices with a meat hammer until very thin, about 1/8-inch thick. Sprinkle with salt and pepper.
2. Place flour into a shallow dish and dip veal slices into flour. Shake off excess flour. Dip veal into egg mixture, then roll in bread crumbs, coating well, and set aside.
3. Heat 1/4 cup oil over medium heat in a large skillet, then add as many veal slices as will fit, making sure not to overcrowd the meat.
4. Cook for 4 o 5 minutes on each side, or until browned. Remove veal from pan and place on paper towels to remove excess oil.
   
5. Repeat, adding more oil as necessary until all veal slices are browned.
   
6. Serve on a preheated platter garnished with lemon wedges, parsley and baby tomatoes. After serving, squeeze lemon over the schnitzel.