Wiener Schnitzel or Viennese Cutlet

My first try for Viennese Cutlet is not perfect, but very tasty. Recipe adapted from About.com.

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4 veal cutlets pounded to 1/4 inch thickness (about 5 oz. each)
1/4 c. flour (all purpose or brown rice)
1/4 tsp. salt
1/2 c. bread crumbs (from gluten free bread)
2 eggs
Oil or lard for frying (lard is traditional)

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 350°F.

Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.

Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and serve.

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