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From the kitchen of Sharmagne Leland-St. John
4 veal cutlets pounded to 1⁄4 inch thickness
1⁄4 cup flour
1⁄4 teaspoon salt
1⁄2 cup bread crumbs
Lard for frying
Place the cutlet between sheets of waxed paper.
Using a meat mallet, pound the meat evenly to
1⁄4 inch thickness. Alternately, you can ask the
butcher to do it for you.
Set out 3 shallow dishes. Place the flour and 1⁄2
teaspoon salt in one and bread crumbs in another.
Beat the eggs and pour into the third dish.
Heat 1⁄4 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.