Wiener Schnitzel

Crispy, golden-brown breaded veal cutlet, a classic Austrian dish.

1. Prepare the veal: Pound veal cutlets to an even thickness. 2. Bread the veal: Coat each cutlet in flour, dip in beaten eggs, and then in breadcrumbs. 3. Fry the schnitzel: Heat oil in a pan and fry each schnitzel until golden brown on both sides. 4. Serve: Serve hot with a slice of lemon and a side of potato salad or greens.