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.
