- 4 veal steaks
- 1/4 cup of plain flour
- 1 egg, beaten lightly
- 1/4 cup milk
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons of butter
Using sharp knife, cut membrane from around steaks to prevent them from curling up during cooking.
Use meat mallet to pound veal on both sides until it is fairly thin and trim steaks into neat pieces.
Dust steaks lightly with flour and shake off excess flour.
Dip steaks into combined egg and milk mixture.
Coat with combined breadcrumbs making sure to press them on firmly.
Heat oil and butter in a large frying pan, being generous with the oil. Cook steaks over a medium heat for about 3 minutes each side, until crumbs are golden brown. Drain the steaks with paper towels to remove excess oil. Olive oil is used to prevent the butter from burning during the cooking process. The general rule of thumb is oil is used for cooking, butter is used for taste.
Plate up the wiener schnitzel after you have allowed the meat to rest for a short while. Serve with a fresh garden salad.