Wiener Schnitzel

• Very thin slices of veal (usually cut from the fillet), flour, the beaten yolks of
• 1 or 2 eggs, fine white breadcrumbs, salt and pepper.

Dip the slices of veal in flour, then in the yolks of eggs, to which salt and pepper have been added, and finally in the fine white breadcrumbs. Cook in hot butter for a few minutes only as the slices of veal are very thin. When a golden colour on both sides, put on a hot dish and serve at once.

This is the plain Wiener Schnitzel, but the one whose popularity has spread