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
- 1 1/2 pounds veal cutlets
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 egg, beaten
- 1 tablespoon milk
- 1 cup fine dry bread crumbs
- 1/4 cup vegetable oil
- lemon wedges
Wiener Schnitzel serves 4.