Vienna Schnitzel

Ingredients

• 4 veal cutlets (100-150 g each)
• Salt
• ground pepper
• flour (for dredging)
• 1 egg
• 100 g breadcrumbs
• butter fat (for frying)
• 1 lemon

Instructions

1. 1.

   Pat the cutlets evenly with a meat mallet to an even thickness and season.

2. 2.

   Place flour and breadcrumbs on separate plates. Beat the egg in a shallow dish.

3. 3.

   Heat enough butter fat in a large, deep pan so that the cutlets could almost float.

4. 4.

   First dredge each cutlet in flour, then dip in egg, and finally coat with breadcrumbs, ensuring the meat is evenly coated without gaps.

5. 5.

   Brown the cutlets 3-4 minutes on each side until golden yellow; optionally drain briefly on paper towels before serving immediately. Arrange with lemon wedges sliced into strips.