Wiener Schnitzel
4 slices top round of calf (or beef)
salt
flour
1 egg
dry bread crumbs for coating
1 fresh lemon
1 anchovy filet
butter
Lightly tenderize each schnitzel, salt on both sides, dip into flour on both sides, tap off excessive flour, dip into lightly beaten egg and then in the breadcrumbs, covering both sides. Heat butter in pan, brown meat on both sides until goldenbrown in color.
Serve with slices of lemon and rolled anchovy filet. Serve with potatoes and green tossed salad.
or
Wiener Schnitzel
For the traditional Wiener Schnitzel, the Viennese normally use veal, and lard to fry it. But you can also use pork, chicken or turkey and oil to fry it. It will taste just as delicious either way!
Recipe for four people:
four escalopes of 120 grams each
for the breading: flour, 2 eggs, breadcrumbs, salt, oil or lard for frying
Pound the meat thin and cut the fringes carefully. Salt lightly, bread them and put them in a saucepan and fry both sides of them in hot fat. There should be enough fat in the saucepan so that the schnitzel float in the saucepan and do`not touch the bottom.
For the breading: Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been whisked. Cover the meat first in the flour, then in the egg and finally in the breadcrumbs.
see a pic
Here 
