Schnitzel in Viennese Style

Ingredients:
700-800 g pork or beef
2 chicken eggs
3-4 tbsp butter
Wheat flour
Breadcrumbs
2 tsp More Specij Fried Meat Seasoning

Instructions:

1. Rinse the meat and pat it dry. Cut it across the grain into thin slices. Remove any veins or tough parts from the meat. Use a meat mallet to pound the meat slices until they are very thin. Season both sides of the meat with the seasoning.
2. In one bowl, place the flour. In a second bowl, beat the eggs and add 2 tablespoons of water, whisking them together. In a third bowl, place the breadcrumbs for coating.
3. Dredge each piece of meat first in the flour, making sure it’s lightly coated. Then dip it into the egg mixture, and finally coat it in breadcrumbs.
4. Heat the butter in a large frying pan over high heat until it is sizzling. Fry each schnitzel on both sides until golden brown. The schnitzels should be crisp on the outside and cooked through.
5. Remove the schnitzels from the pan and place them on paper towels to absorb any excess oil. Serve the schnitzels hot with boiled vegetables or your choice of side dish.