PORK, VEAL, OR CHICKEN SCHNITZEL

Steps:

• also requires: 2 large pieces of wax paper for each breast used 1 large baking pan or cooky sheet in a 200-250 degree oven for keeping meat hot while cooking successive pieces.
• 1 piece of paper towel to put between layers of meat in the low hot oven to keep pieces from sticking together.
• Place a piece of breast in between 2 large pieces of wax paper.
• Using the smooth side of a meat tenderizer, pound until very thin.
• (Turn over so that you can pound on both sides of the meat.) The breast will become very large and you will actually be able to get at least 2 large servings from each breast.
• After pounding each piece of meat, place on a large serving plate without removing the wax paper and chill well in the refrigerator.
• When ready to cook do the following-- Place the eggs in a glass pie pan with the water, salt, and pepper and mix well.
• Place the flour in another container next to the seasoned eggs.
• Place the bread crumbs in another container on the other side of the seasoned eggs.
• Start heating up the cooking oil in a large frying pan on medium high heat.
• DO NOT get oil too hot-- but hot enough so that it will cook the meat quickly without burning either the meat or the oil.
• After removing the wax paper from each side of the meat, dip each piece of meat in the eggs, then the flour, then the eggs again, then the breadcrumbs.
• Fry until golden brown on each side.
• Place each piece of cooked meat in the oven using paper towel pieces to separate the pieces from each other.
• When finished cooking serve with slices or wedges of fresh lemon.
• NOTE** This meat dish is traditionally served with either pomme frits (french fries) or home fried potatoes and salad.
• I find it is good with most side dishes.
• It is such a favorite in our home that family members fight over the leftover pieces eating them cold right from the refrigerator.