Wiener Schnitzel  A traditional Austrian veal dish, of thin veal cutlets ina breaded sauce. 2 pounds veal cutlet, cut in serving pieces and pounded thin 2 eggs, beaten 1/2 cup flour, seasoned with 1 tsp salt, 1/2 tsp pepper 3/4 cup fine bread crumbs 4 T minced parsley 3 T lemon juice Dip veal pieces into the flour mixture—then into the beaten egg—and then in bread crumbs. Be sure each piece is well-coated with crumbs. Sautee in melted butter for about 15 minutes or until tender, turning very tenderly so that the crumb-coating will not break away from the meat.  Remove the veal to warmed plates, add lemon juice and parsley, blend well, and pour over the veal before serving.  Wiener Schnitzel a la Holstein is exactly the same—but is embellished with a fried egg atop each cutlet.