Instructions: POUND CUTLETS AS THIN AS POSIBLE. SPRINKLE WITH SALT AND PEPPER. SET UP AN ASSEMBLY LINE WITH FLOUR ON ONE PLATE, EGGS ON ANOTHER AND CRUMBS ON A THIRD. COAT EACH CUTLET WITH FLOUR, THEN EGG, THEN BREAD CRUMBS. HEAT 1/4" OF OIL IN A LARGE SKILLET OVER MEDIUM HEAT. ADD AS MANY CUTLETS AS WILL FIT WITHOUT CROWDING. COOK UNTIL GOLDEN BROWN ON EACH SIDE, ABOUT 1 1/2 MINUTES. DRAIN CUTLETS ON PAPER TOWELING. PER SERVING / 431 CALORIES, 32 g SCHNITZEL A LA HOLSTIEN - TOP EACH SCHNITZEL WITH A FRIED EGG. PAPRIKA SCHNITZEL - SAUTE AN ONION AND SLICE 2 BELL PEPPERS AND TOP SCHNITZEL. / RAHM SCHNITZEL - POUR ALL THE FAT OUT OF THE PAN. ADD 1/2 CUP POUR CREAM AND HEAT GENTLY, SCRAPING UP BROWN BITS FROM BOTTOM OF PAN. POUR OVER SCHNITZELS.

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