Wiener Schnitzel

From Lisa Joy:

"This is perhaps Austria’s most famous dish. The word ‘schnitzel’ actually just refers to the cut of meat, escaloppes. Wiener Schnitzel is veal escalope that is breaded and fried. ‘Wiener Schnitzel’, that is, ‘Viennese Schnitzel’ is always made with veal; but these days it is much more common to make schnitzel with pork, chicken or turkey, using the same method of cooking. In this case it’s called ‘Schnitzel Wiener Art’ (schnitzel in the Viennese style).

Schnitzel is served with a lemon slice or two, and a side of potato salad, or perhaps french fries these days. You may use ketchup for your fries, but NOT for your schnitzel. The resemblence of schnitzel to… a large chicken nugget may tempt one to douse it in BBQ sauce, or ranch dressing, or something of the kind. This is looked down upon. You will be seen as a barbarian German. If you decide to do it anyways… I won’t tell. But consider yourself warned."

4 veal escaloppes (about 1 ½ lbs)

salt

flour

4 eggs, lightly beaten

bread crumbs

oil (to fry)

lemon wedges

Pound escaloppes until thin and even. Salt on both sides. Coat escaloppes on both sides with flour. Dip into beaten eggs. Coat in bread crumbs. Fry in oil until browned on both sides. Drain on paper towel, and serve with lemon slices.