Wiener Schnitzel (Veal Cutlet)
2 lbs. veal steak
1 egg, beaten salt bread crumbs lemon juice pepper
Veal should be about ½ inch thick and cut into serving portions. Season with salt and pepper. Dip pieces in bread crumbs, then into the beaten egg and again in the crumbs. Let stand in the refrigerator a while before cooking. Brown in hot fat on both sides, cover and simmer for 30 minutes. Sprinkle with lemon juice.