VIENNA SCHNITZEL 



      
Ingredients:

   
  veal (2 pieces x 150 g) 

        2 tbsp. flour

        1 egg

        4 tbsp. butter

        salt, pepper to taste

      
Cooking:

    
     Beat the veal chops with the kitchen hammer, but don't make them too 
        thin, the schnitzel chops should at least be 4 mm thick. Prepare one plate with 
        flour, and another plate with the beaten egg. Season the chops with the 
        salt and pepper from the both sides, put into the plate with flour and 
        and remove the spare flour from the chops. There shouldn't be too much 
        flour on the meat. Put the floured schnitzel chops into the plate with the beaten 
        egg and place it into the hot buttered frying pan. Fry the chops for about 
        1 minute and a half on the lower side until golden brown, then turn to 
        the other side, and fry for about 2 minutes. Fry the chops on the medium 
        heat not to make them too dry.

      
Remove the schnitzel from the pan, and put on the dishes. Serve with 
        a fresh green salad or potato salad.

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