Recipe for cooking vienna schnitzel

Recipes from Germany and Austria :: German and Austrian Main Dish Meats

1 quart canola (or other vegetable) oil for deep frying
6 (6 ounce) filets pork sirloin or veal
1 c. cake flour
2 c. dry bread crumbs
2 eggs
1/4 c. milk
Salt and pepper to taste

Heat deep-fryer to 350 degrees fahrenheit (175 degrees C).

Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 in. thick.

Place the flour and bread crumbs in separate bowls.

In another bowl, lightly beat the eggs and add the milk. Lightly season with salt and pepper.

Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry until golden brown.