WIENER SCHNITZEL ENJOY DAN:

                                  WIENER SCHNITZEL ENJOY DAN:

Serves 4

INGREDIENTS:

8 thin veal cutlets, (5-6Oz) each

Kosher salt & freshly ground black pepper

1/2-all-purpose flour

1-cup Panko

1/2-cup Parmesan cheese

1/4-cup fresh flat lead parsley

1/4-teaspoon lemon pepper

1/2-cup flour

2-eggs, (lightly beaten)

2-tablespoons oil

2-tablespoon butter

Lemon wedges for serving

DIRECTIONS:

1.   Place flour in a bowl.

2.   Place lightly beaten egg in another bowl.

3.   Place the Panko in a bowl.

4.   Place eggs in a bowl.

5.   Place the Parmesan cheese in a bowl.

6.   Place cutlets on a cutting board, season with lemon pepper, salt & pepper.

7.   Cover with plastic wrap, & pound with cast-iron skillet until 1/4-inch thick.

8.   Place each cutlet in the flour & cover completely.

9.   Dip into eggs & let excess run off.

10  Then dip into Panko, coat completely, shake off excess.

11  Then dip into Parmesan.

12  Place coated cutlets on a platter.

13  Add oil to a skillet over medium-high heat & when sizzling.

14  Working with thongs, slip one pieces of veal into hot oil, cook until golden brown about 2-3- minutes

15  Gently lift & rock pan to wash oil over the meat, do not flip.

16  Place schnitzel on individual plates, & drizzle with 1/2-tablespoon melted butter.

17  When drying is done, drop parsley in the hot oil, fry for 10 seconds.

18  Remove parsley to paper towels.

19  Plate with lemon wedges.

ENJOY DAN:                                        DAMN DELICIOUS!!!