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Wiener Schnitzel
From the kitchen of Sharmagne Leland-St. John

4 veal cutlets pounded to 14 inch thickness
14 cup flour
14 teaspoon salt
12 cup bread crumbs
2 eggs
Lard for frying

Place the cutlet between sheets of waxed paper.
Using a meat mallet, pound the meat evenly to
14 inch thickness. Alternately, you can ask the
butcher to do it for you.

Set out 3 shallow dishes. Place the flour and 12
teaspoon salt in one and bread crumbs in another.
Beat the eggs and pour into the third dish.

Heat 14 inch of lard in the pan to 350° F.

Working one at a time,   dredge the cutlets  first
in flour until the surface is completely dry.   Dip
in the egg to coat, allow the excess to drip off for
a few seconds and then roll quickly in the bread-
crumbs until coated.  Do not press bread crumbs
into the veal. You want them to form a shell. Place
the veal immediately into the pan with the hot lard.
It should "swim" in the fat.  Do not crowd the pan.
Cook the schnitzel in batches, if necessary.

Fry the schnitzel for 3-4 minutes on one side.  Swish
them around a bit with a fork to keep them from stick-
ing to the pan. Turn them over once and fry until both
sides are a golden brown. Remove from the pan. Allow
the lard to drain off.


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