I suck...no picture....too busy frying the fries. :) The wiener schnitzel recipe came from the book "Tender at the Bone" by Ruth Reichl. Really good book...she has two others as well. If you like food, you'll like her books. They aren't cookbooks...memoirs. The home made fries are what our Mom makes...she just cuts potatoes into thin pieces and fries them in vegetable oil....yummy....even better when she makes them. :)
1 1/2 pounds of veal cutlets
1/2 cup flour
1 egg, beaten
1 cup finely ground bread crumbs
Salt and pepper
6 Tablespoons butter
Pound each cutlet thin between two pieces of waxed paper.
Place flour in a flat dish or plate large enough to hold cutlet. Place beaten egg in another dish, bread crumbs in a third. Season each with salt and pepper.
Dredge cutlets in flour. Dip into beaten egg. Dip into bread crumbs until thinly but thoroughly coated. Place on waxed-paper-covered platter and place in refrigerator for about an hour.
Melt 4 tablespoons of butter in large skillet. When sizzling, brown cutlets quickly on each side until golden. Remove to platter.
Melt remaining two tablespoons butter in same pan. Squeeze lemon juice into butter, stir, and pour over cutlets.
It was pretty good...my lemon was a little big, so it was very lemony. Use a smaller lemon or half a lemon, if you don't like too much lemon flavor. I sprinkled Pommes Frites Wurzsalz on the fries after they were done frying. It is a cool seasoning from Germany...they put it on their fries. Or you can just use salt (I did that on the ones for the wee one).