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Wiener Schnitzel
Serves 6

Lard (or oil of your choice)
2 lbs veal cutlets, cut 1/2 in. thick (or boneless butterfly pork chops)
1/3 cup flour
1 1/2 teaspoons salt
1 teaspoon monosodium glutamate
1/4 teaspoon pepper
3 eggs, slightly beaten
1 1/2 cups French bread crumbs or sourdough bread crumbs
Hunter Mushroom gravy, optional

Cover the bottom of a nonstick saucepan wit h just enough lard to
cover cutlets, not quite 1/2 inch deep. Heat lard to 375 degrees.

Pound meat on one side with meat hammer. Turn and repeat process
until meat is about 1/4 in. thick. Cut into 6 serving size pieces.
Coat cutlets with a mixture of the flour, salt, msg., and pepper.

Dip cutlets into the eggs. Carefully coat (not too heavily) with
the bread crumbs. Let stand 5 to 10 minutes to seal coating.

Deep-fry cutlets uncrowded in hot fat. Fry until browned on both
sides, about 3 or 4 minutes, turning frequently (do not pierce with
fork). Remove cutlets with tongs and drain on paper towels.

Optional: Just before serving, ladle Hunter Mushroom Gravy over.


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1 of 2 people found the following review helpful:
Taste: Ease of Prep: Appearance:
A slight adaptation to make it perfect, February 25, 2005 - 01:39 AM
Reviewer: CrawlSpace Labs from O.C. Ca
use half the amount of anchovies, flour cutlets first, let rest, dip in egg, then crumbs,let rest again for perfect Wiener Schnitzel.

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