Pork Wiener Schnitzel (Viennese Cutlet) Traditional and delicious!

Serves 4

INGREDIENTS

From Weiss' □ 4 pork cutlets pounded to 1/4 inch thickness (or 4 veal leg cutlets)

From your Grocer □ 1/4 c. flour □ 1/4 tsp. salt □ 1/2 c. bread crumbs □ 2 beaten eggs □ Oil for frying

PREPARATION

 Pound the meat evenly to 1/4 inch thickness  Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.  Heat at least 1/4 inch of oil in the pan to 280°F.  Dredge one cutlet at a time in flour, until covered, shaking off any excess.  Dip in egg to coat, and let the excess to drip off for a few seconds.  Roll quickly in the breadcrumbs until coated, but do not mash the meat into the breadcrumbs. Do not press the bread crumbs into the meat - crust should adhere loosely around the schnitzel.  Place cutlet immediately in the pan with the hot oil.  Avoid overcrowding the pan so the breaded cutlets float in the oil. This will prevent the breading from absorbing too much oil and also allows the breading to puff up, becoming light and crispy.

 Fry the schnitzel for 5 minutes per side.  Turn them over once and fry until both sides are golden brown (about 5 minutes per side).  Remove from pan, and place on a plate covered with paper towels to absorb any excess oil.  Serve on a plate with lemon slices.