Wiener Schnitzel

Prep Time: 30 minutes
Serves: 6 Servings

Comment:
This recipe is from Chef Gunter Preuss of Broussard's Restaurant in New Orleans. Chef Preuss is famous for serving Weiner Schnitzel during October in honor of the German Oktoberfest celebration. Each year, the community of South Louisiana enjoys this traditional holiday dish.

Ingredients:
6 (4-ounce) slices of veal top round
salt and white pepper to taste
2 tbsps lemon juice
1 cup flour
3 eggs, beaten
1 cup bread crumbs
4 tbsps margarine

Method:
Pound veal slices until thin. Season with salt and white pepper. Sprinkle lightly with lemon juice. Dredge seasoned veal rounds in flour, dip in egg wash then dredge in bread crumbs. In a cast iron skillet, heat margarine over medium-high heat. Add veal rounds and sauté on both sides until golden brown. Arrange on warm dinner plates and serve.