Schnitzel is a very common German dish.  We usually make it with pork.  Boneless pork chops work great. It is delicious!

Wiener Schnitzel

Ingredients

• 1 1/2 lbs. veal round steaks or boneless pork chops, cut 1/2 inch thick
• 2 T. lemon juice
• 2 eggs
• 2 T. cold water
• 2 T. cooking oil
• 1/2 fine dry bread crumbs
• 1/3 c. grated parmesan cheese (optional)
• 1/3 c. all-purpose  flour
• 6 T. butter
• 6 thin lemon slices
• Parsley for garnish

Directions

1. Pound the meat to not more than 1/4 inch thick.
2. Cut in 6 equal pieces. Sprinkle both sides with lemon juice. Let stand at room temperature for 30 minutes. Sprinkle both sides with salt and pepper.
3. Blend eggs, water and oil; set aside.  
4. Combine bread crumbs and Parmesan cheese; set aside.
5. Coat cutlets with flour and then dip in egg mixture, holding meat up to allow excess egg mixture to drop off. Coat with bread crumbs. Let stand 15 minutes on a rack for each side to dry.
6. Melt butter in pan. Saute 2 cutlets at a time in hot butter.  Do not crowd meat.  When meat is browned on one side (about 3 minutes) brown other side. Place in warm oven until all are sautéed.  
7. Garnish with parsley sprigs.  Serve with lemon slices.