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Today, Shecky will feature Big Al's custom Wiener Schnitzel... a treat if you don't care about a cholesterol count of 4,000,000!

Big Al's Famous Wiener Schnitzel
Based on the recipe found in The Joy of Cooking,by Rombauer & Becker, ©1975 Bobbs-Merrill.
We recommend a copy of this book in the well-stocked kitchen!

You need:
1½ to 2 lb. thinly sliced veal cutlet
4 eggs, room temperature
2 TBSP milk
2 cups sifted flour
1 can bread crumbs, plain or seasoned
½ to 1 lb. butter
(you may substitute oil or margarine at the cost of flavor but with reduced cholesterol)

First, using a tenderizing hammer, pound the cutlets flat.
You will need three bowls to do breading. Place the flour in the first bowl. Place the eggs and milk in the second bowl and mix well until liquefied. Fill the third bowl with bread crumbs.
After flattening cutlets, coat them completely with flour and remove excess flour by lightly tossing from hand to hand. Then place them in the egg mixture to thoroughly cover. When cutlets are dampened, place in bread crumbs and coat them. You should let them dry on paper towels or paper plates for at least 15 minutes before cooking.

In your favorite sautée pan, melt ½ to 1 lb. butter... let it heat at medium until small bubbles appear... do not let the butter scorch by having heat too high. A drop of water placed in the pan should sizzle in the same manner as when cooking in oil. To cook Wiener Schnitzel, simply place breaded cutlets in hot butter (or oil) and TURN FREQUENTLY, generally 2 minutes per side, until lightly browned. Cutlets should be done in 10 to 12 minutes.

Drain cutlets on paper towels or plates. Turn over to drain both sides. Serve immediately with egg noodles or potatoes and fresh tossed salad.

Elegance... absolutely! Serve with a nice white wine... Liebfraumilch has a character which will "cut the butter" somewhat. Reds are normally served with beef, but their often overpowering nature does not really compliment the delicate flavor of freshly-prepared veal. However, that is at your discretion. White Zinfandel, today's 'pop' wine, is also readily acceptable with this good-natured Viennese delicacy. Enjoy!