Weinerschnitzel

Good news!  Weinerschnitzel isn't hard to make at all.  On this first try the meat was a little tough.  You're supposed to get some veal and pound it very thin with a mallet.  I couldn't find a mallet and I thought the veal looked thin enough as it was.  Not quite, but still a respectable first effort.  You take the veal cover it with flour, dip it in egg, then cover it with bread crumbs.  The internet is divided between whether to fry it in oil or in butter.  I went with the butter route on the grounds that Omi would fry anything in butter if given any chance at all.  I think the overall result was probably pretty authentic--schnitzel, boiled potatoes, saurkraut made with bacon and onions and the very smallest pot for the vegetables.  Lots of good food simply cooked--with meat, carbs and fats.  Can't beat it.