Wiener Schnitzel

• 1/2 to 5/8 pound thin veal cutlets
• 1 egg
• 1/8 cup water
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Flour
• 2/3 cup fresh bread crumbs made from good quality bread (about 2 oz.wt.)
• 1/2 lemon
• 8 pitted olives
• 1 hard-cooked egg (optional)
• 3 tablespoons butter or oil (36 grams, divided in two if necessary)

Get out a large rack to dry the cutlets on. Beat egg with water, salt, and pepper. Put flour on a paper plate, bread crumbs on another plate. Dip the cutlets in flour, then egg mixture, and finally bread crumbs. Set cutlets on rack to dry some.

Cut 1/2 lemon in wedges. Slice the olives. [Chop the hard-cooked egg.]

Fry cutlets until golden brown on both sides, about 3 to 4 minutes a side.

Serve with small parslied potatoes. Garnish with lemon wedges, olives, [and chopped egg].

Serves 2