Wiener Schnitzel (Breaded Veal Cutlets)
Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.
More Recipes and Ideas:
Wiener Schnitzel Mit Reis, Gurnen Erserln, Und Mayonnaise: Veal Cutlet with Rice, Green Peas and Mayonnaise Salad, Veal Schnitzel, Veal Cutlets with Sage, Roman Style Saltimbocca alla Romana, Austrian, Osso Buco Recipes, Teriyaki Recipes, Main Dish, Stir-Frying, Turkey Breast Recipes
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