Classic German-Style Veal Schnitzel

Ingredients

Place plastic wrap on top of the cutlet and flatten with a meat hammer until evenly thin.
Heat your pan with olive oil.
Season the flour with paprika and salt.
Beat the egg.
Add some hot sauce to the mixed egg.
Season the bread crumbs with more salt and paprika.
Add the veal to the flour, then into the egg, then into the breadcrumbs.
Once coated add to the hot oiled pan.
Coat greens with the mustard vinaigrette and salad greens onto a plate.
Add capers and veal to the plate.

Serve for a nice weeknight dinner. A lemon wedge to squeeze on top would be lovely as well. Enjoy!

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