Eight 3 oz. veal cutlets pounded thin
Unseasoned fine bread crumbs
Four oz. milk
One raw egg
Butter for the sauté pan
Lemon for garnish
Anchovy for garnish
Beat the egg and milk together till well mixed to make an egg wash. Put the flour and breadcrumbs onto two dinner plates. Dip the meat into the flour, shake off the excess, and then dip the meat into the egg wash, then into the bread crumbs. The meat can be held a brief time in the refrigerator using wax paper between the cutlets. After an hour or so it will get soggy.
Heat the butter till melted over medium high heat. Add the meat and sauté till golden brown on each side. If desired the meat can be held in a warm oven for a short period. A little butter may be melted to the pan and poured over the schnitzel with any pan juices.
Garnish the meat with lemon wedges and anchovies. Other garnishes may be used at your fancy, including capers, smoked salmon, sliced pickle, etc. Traditionally, most of them would traditionally be salty items. If desired you may crown the schnitzel with a fried egg in which case it becomes a Schnitzel Holstein.