>>>This wil increase the side effects: low air pressure, higher carbon dioxide ratio, cosmic ray, problems resulting from sitting in the air plane. Each of them with a higher risk then the side effects of the vaccination.
>>>
>>>NoNoNo
>>>
>>>>Come on over to Canada, Agnes and get the good stuff. ":)
>>
>>Darn. I was hoping you would show me how to make weiner schnitzel.
>
>Why? It's so easy.
>#1, breadcrumbs.
> If not available:
> dry a slice of toast (just put it on the desk and wait two weaks) Now mill it, not to fine. (An outdated meat grinder is my choice)
>#2: a chicken embryo (amount varies on the number of slices)
>#3 A boneless slice of veal of around 1cm thicknes.
>#2 flour
>#2 salt black pepper
>
>You neeed to club the egg. It need to clubbed until the egg is homogeneous and liquid. (You will see the difference)
>Put the breadcrumbs in a plate
>the clubbed egg in the next one
>and the flour in the otherone. It might be wise to sieve the flour, this will make it homogenous. http://de.wikipedia.org/wiki/Mehlsieb shows the rhight tool, but a common sieve will do.
>
>No you need to prepare the veal. It need to washed, dried and slightly tenderized. Use your meat tenderizer.
>
>Now add salt and pepper as you like. Put the slice in the flour. Turn the slize upside down. Do the same in the egg, see that the whole slice is covered. Repeat in the breadcrumbs.
>
>Fry or deep fry. (if the outer layer "Panade" will drop of, don't care. Both parts are tasty)
>
>Serve with potatos or french fries. Or a toast. Or in a toast.
>
>No matter what others say, a good lager will fit.
>
>If there is a leftover of flour egg and breadcrumbs, mix id, slightly add salt and fry as well.
>
>HTH
>
>Agnes
>
>Update:
>
>Boneless veal is not mandatory. Pork is pretty good, my mother prefer pork chobs for better taste.

Sounds delicious. I had some about forty years ago (with two good lagers). I'll give it a try, but it won't be as good as the schnitzel in Deuchland