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Paprika Cream Schnitzel
4 slices bacon, diced
1 1/2 lbs. veal round steak (cutlet) cut about 1/2" thick
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 egg, slightly beaten
1 tablespoon milk
1 cup fine, dry bread crumbs
4 to 5 tablespoons butter
Cut veal into 6 serving-size pieces. Coat cutlets with a mixture of flour, salt and pepper. Dip into a blend of the egg and milk. Coat with bread crumbs. Let stand 5 to 10 min to »seal« coating. Melt the butter in a large, heavy skillet. Add the cutlets; cook over medium heat until browned and tender, about 20 min. on each side. Remove cutlets to a warm serving platter. Sprinkle with lemon juice and top each portion with a fried egg.
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