Weiner Schnitzel - Northern Michigan's News Leader

Weiner Schnitzel

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1 6-7 oz Veal scallopini
  Flour for dusting
  Egg, whole milk mixture
  Bread crumbs
  Salt and white pepper
  Canola oil and drawn butter for frying
Dredge the scallopini in the flour until coated evenly. Dip the scallopini in the egg-milk mixture, then again dredge the veal into the bread crumbs. Do not press the crumbs into the veal. The crust should not adhere completely, but form a loose shell around the schnitzel.

Fry in the oil which is about 350 degrees for about 3-4 minutes per side. Turn over once and fry until golden brown. Remove from oil and let the oil drain off the schnitzel. Place on plate with lemon wedges.
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