Wiener Schnitzel

If cutlets are large, cut to make 4 pieces. Pound to flatten to about 1/4 inch thick. Cut slits around edges of cutlets to prevent curling. Heat oil over medium heat. Dredge meat in flour seasoned with salt and pepper. Combine egg and milk in a wide, shallow bowl. Dip floured veal cutlets in egg mixture, then in bread crumbs. Cook meat in hot oil for 2 to 3 minutes on each side, or until tender and golden brown. Serve veal with lemon wedges.

Wiener Schnitzel serves 4.