Classic Wiener Schnitzel
Thin veal cutlets breaded and fried until golden and crisp. The Austrian classic, served simply with lemon.
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Cooking tools:
- Dish
- Mixing bowl
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- Skillet
- Stove
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- Paper towel
- Plate
Ingredients
- 4 veal cutlets, about 150g each, pounded to 1/4 inch thick
- salt
- freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 2 cups fine breadcrumbs
- vegetable oil, for frying
- lemon wedges, for serving
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