Wiener Schnitzel

Ingredients

4 veal cutlets (about 1 pound)
1/4 cup seasoned flour
1 Roberts Egg, beaten
1 tablespoon Roberts Milk
1 cup fine cracker crumbs
1/4 cup Roberts Butter
8 slices lemon
8 anchovies, optional

Preparation

Pound cutlets thin; dredge in seasoned flour. Mix together egg and milk. Dip each cutlet into egg mixture, then into cracker crumbs. Pan-fry in hot butter about 3 to 4 minutes on each side. Garnish each cutlet with 2 lemon slices and 2 anchovies, if desired.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.