Wiener Schnitzel

4 slices top round of calf (or beef)
salt
flour
1 egg
dry bread crumbs for coating
1 fresh lemon
1 anchovy filet
butter

Lightly tenderize each schnitzel, salt on both sides, dip into flour on both sides, tap off excessive flour, dip into lightly beaten egg and then in the breadcrumbs, covering both sides. Heat butter in pan, brown meat on both sides until goldenbrown in color.
Serve with slices of lemon and rolled anchovy filet. Serve with potatoes and green tossed salad.