Wiener Schnitzel by Barbara Thomas from The Beattyville Women’s Club Cookbook circa 1970’s

Wiener Schnitzel 

2 lb round steak

1/2 cup milk

2 cup cracker crumbs

1 beaten egg

Flour, salt, pepper

Trim all fat off steak, cut in 4x4 in. pieces. Pound thin as possible. Salt pepper to taste. Turn in flour, dip in egg and milk batter. Dip in cracker combs and fry in hot deep fat oil for 2 mins turning once. Garnish with parsley or lemon. Serve hot.