Veal Schnitzel Recipe

Preparing the cutlets:
1. Cut each piece of veal in half
2. Place one of the pieces between two pieces of wax paper
3. Pound the veal with a meat mallet until it is 1/4 inch thin
4. Continue with each piece until they are all complete
5. Sprinkle all the pieces on all sides of the meat with the salt and pepper

Preparing the breading:
1. Pour the flour into a small plastic bag
2. In a shallow bowl, beat the eggs with a fork and 2 tsp. water
3. Pour the bread crumbs into another shallow pan, like a pie pan

Preparing the schnitzel:
1. Preheat the oven to 200 F
2. Working with one piece at a time, drop the veal into the bag with flour.
3. Shake to coat
4. Shake off any excess flour
5. Dip the piece into the egg mixture
6. Then dip it into the bread crumbs
7. Set the veal on a plate lined with wax paper
8. Repeat the process with remaining pieces of veal
9. Heat half of the butter and half of the oil in a large skillet over medium heat
10. When a few bread crumbs sizzle in the pan, fry 3-4 pieces of the veal at a time, don’t crowd the pan
11. Fry on the first side for 3 minutes, turn and fry for an additional 3 minutes
12. Remove from the pan and place on a clean plate that is lined with paper towels
13. Cover the plate with foil and place in the oven while you cook the remaining pieces of veal
14. Be sure to add the remaining butter and oil for the second batch
15. Throw away the excess flour, egg and bread crumbs