Place cutlet in a baggie and pound until thin. (Gary Friedman / Los Angeles Times)
Flour the cutlet. (Gary Friedman / Los Angeles Times)
Shake excess flour off the cutlet. (Gary Friedman / Los Angeles Times)
Dip the cutlet into whisked eggs, and then into bread crumbs. (Gary Friedman / Los Angeles Times)
Fry the cutlet. (Gary Friedman / Los Angeles Times)
late the schnitzel, perhaps alongside some German potato salad. (Gary Friedman / Los Angeles Times)
Enjoy! (Gary Friedman / Los Angeles Times)
