A Schnitzel in German is a cutlet without bones. Only the version coated in breadcrumbs is called Wiener Schnitzel, and even this is often referred to as simply Schnitzel. When made of prime quality meat, a Schnitzel is mostly served pure, perhaps with some salt and a slice of lemon. Other than that it may be served with a sauce.

1/2 pound veal leg cutlets, cut 1/8 to 1/4 inch thick

1/2 cup dry bread crumbs

1 egg, well beaten

1 tablespoon butter

1 tablespoon olive oil

Fresh lemon juice

Salt and pepper

COATING:

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 teaspoon pepper

1. Pound veal cutlets to 1/8-inch thickness. In shallow dish, combine coating ingredients. Place bread crumbs and eggs in two separate shallow dishes. Lightly coat both sides of cutlets with coating mixture. Dip each cutlet into egg, allowing to drain slightly, then into bread crumbs to coat both sides.

2. In large nonstick skillet, heat 1/2 of butter and oil over medium-high heat until hot. Add 1/2 of cutlets; cook 3 to 4 minutes for medium doneness, turning once. Remove cutlets; keep warm. repeat with remaining butter, oil and cutlets.

3. Just before serving, sprinkle cutlets with lemon juice and season with salt and pepper, as desired.

Makes 2 servings.

Nutritional Information Per Serving:

402 calories;

31grams protein;

25grams carbohydrate;

19grams fat;

2.6mg iron;

625 mg sodium;

211 cholesterol;

Recipe and photo courtesy of the Wisconsin Beef Council, Inc.

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