Veal cutlets, pounded thin, are pan fried, moist and tender.
4 veal cutlets
Salt, freshly ground pepper
1 cup all- purpose flour
2 eggs, beaten
1 cup plain bread crumbs
Vegetable oil for frying
Place the veal cutlets on a cutting board, cover with plastic wrap. Using a mallet pound the meat until it is very thin (be careful not to tear it). Season with salt and pepper.
Place the flour, eggs and bread crumbs in separate dishes. Heat oil in a large frying pan over medium-high heat. The oil should completely cover the bottom of the frying pan. Dip each cutlet first in the flour, then the eggs, and then in the bread crumbs. Arrange no more than two cutlets in the frying pan at a time, cook until golden brown on both sides. Serve with boiled potatoes with butter and parsley and lemon wedges.
Adapted from BEST OF AUSTRIAN CUISINE by Elisabeth Mayer-Browne