Instructions: Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.

Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.

For Wiener Schnitzel a la Holstein: Fry eggs and top each cutlet with an egg. Top with 1 or 2 anchovy fillets and sprinkle with capers, to taste.

This recipe yields 4 servings.

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