Vienna Schnitzel Ingredients: *-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-* veal (2 pieces x 150 g) 2 tbsp. flour 1 egg 4 tbsp. butter salt, pepper to taste Cooking: *-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-* Beat the veal chops with the kitchen hammer, but don't make them too thin, the schnitzel chops should at least be 4 mm thick. Prepare one plate with flour, and another plate with the beaten egg. Season the chops with the salt and pepper from the both sides, put into the plate with flour and and remove the spare flour from the chops. There shouldn't be too much flour on the meat. Put the floured schnitzel chops into the plate with the beaten egg and place it into the hot buttered frying pan. Fry the chops for about 1 minute and a half on the lower side until golden brown, then turn to the other side, and fry for about 2 minutes. Fry the chops on the medium heat not to make them too dry. Remove the schnitzel from the pan, and put on the dishes. Serve with the fresh green salad or potato salad.
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