Wiener Schnitzel

Instructions

1. 1

   With the flat side of a meat mallet, pound out the veal until it's about twice its original size. Dredge through flour, sprinkle on salt and pepper.

2. 2

   Combine beaten egg and buttermilk, and pass veal through the mixture. Coat veal with bread crumbs and pound lightly to make crumbs stick.

3. 3

   Heat butter or oil as hot as you can get it, and saute veal slices until golden brown on each side--about one minute on each side. Serve with potato pancakes and lemon wedges.