Wiener Schnitzel

Total preparation and cooking time: 25 minutes

» ½ lb veal leg cutlets, cut 1/8 to ¼ inch thick
» ½ cup dry bread crumbs
» 1 egg, well beaten
» 1 tablespoon butter
» 1 tablespoon olive oil
» Fresh lemon juice
» Salt and Pepper

Coating:
» 2 tablespoons all-purpose flour
» ¼ teaspoon salt
» ¼ teaspoon pepper

1. Pound veal cutlets to 1/8 inch thickness, if necessary. In shallow dish, combine coating ingredients. Place bread crumbs and egg in two separate shallow dishes. Lightly coat both sides of cutlets with coating mixture. Dip each cutlet into egg, allowing to drain slightly, then into bread crumbs to coat both sides.

2. In large nonstick skillet, heat ½ of butter and oil over medium-high heat until hot. Add ½ of cutlets; cook 3 to 4 minutes for medium doneness, turning once. Remove cutlets; keep warm. Repeat with remaining butter, oil and cutlets.

3. Just before serving, sprinkle cutlets with lemon juice and season with salt and pepper, as desired.

Makes 2 servings (serving size: ½ of recipe)

Tips:
*Recipe may be doubled.