Vienna schnitzel

Vienna Schnitzel

Makes: 6 servings

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

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

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