Viennese Schnitzel

Ingredients

• 4 thin veal cutlets (about 160 g each)
• 4 tbsp flour
• 1 egg
• 2 tbsp milk
• 100 g breadcrumbs
• vegetable fat for frying
• 2 untreated lemons
• Salt
• ground pepper

Instructions

1. 1.

   Wash the meat, pat dry, lightly pound to flatten, season with salt and pepper. First coat in flour, then dip in beaten egg mixed with milk. Coat in breadcrumbs and press firmly.

2. 2.

   Heat fat in one or two pans and fry the cutlets until the coating is golden brown on both sides. Slice lemons into wedges and garnish the schnitzel.