German food is one of my favorites, and this weinerschnitzel is easy, and fast enough to make on a weeknight. Pound some veal cutlets. Salt and pepper them.
Dredge them in flour.
Give them a quick bath in an egg and milk mixture.
Pop them in some breadcrumbs.
Fry them over medium heat in 3 tablespoons of vegetable oil for a couple of minutes on each side. Wait until the pan gets hot to start!
It is best not to overcrowd the pan, so I did two at a time, drained them on paper towels, and popped them in the oven (preheated to 200 degrees) just to keep them warm. I served them with artichokes and leftover pasta, but you can really use any side dish you like. If this had been a weekend, I would have made sauerkraut and maybe some spatzle- you might be able to find spatzle in the international foods section of your grocery store. I was looking for a quick fix, and this was the perfect opportunity to use my new artichoke serve ware. Another spur-of-the-moment, yet delicious, dinner saved the day...and the eggs.