Recipe(tried): Wiener Schnitzel (=Viennese Schnitzel)

Linda, at first I have to tell you one very very important thing:
There never ever is any kind of sauce with an authentic Wiener Schnitzel!!!!! Never ever any kind of sauce really. To do Wiener Schnitzel with Sauces is a culinary faux-pas of first range. (it is common in Germany to serve it with sauce, but in Vienna nobody would even try it)

Wiener Schnitzel is as easy as this: (4 servings)

4 (rather thin and large) slices of lean veal, plate them thinly

ca. 2 eggs, (in a soup plate, scrambled together, add little salt, and little oil)
flour
very finely ground bread crumbs (from white bread)

oil for frying
salt to taste

After plating the meat, salt it lightly, cover each Schnitzel first with flour, (take a big plate with flour and turn the meat until it is completely covered), then put into eggs, let rinse, and turn in the crumbs until completely covered.
Heat oil in big pan (lots of oil, so that Schnitzel don't stick, and fry until golden brown only turning once. Serve immideately with slices of lemon, and cooked parsley potatoes.

Tip: after the preparation of the meat, it should be put to the pan very quickly, or the crumbs will turn too wet, and it will be no good Wiener Schnitzel any more.
Try it and enjoy!!! Regards, Martina from Vienna