Wiener Schnitzel (Breaded Veal Cutlets)

1. 1

   In a food processor, pulse the bread into fine crumbs.

2. 2

   Transfer the breadcrumbs to a shallow bowl or lipped plate.

3. 3

   Put the flour in a shallow bowl or plate.

4. 4

   Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.

5. 5

   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.

6. 6

   Set on a piece of waxed paper or baking sheet.

7. 7

   Repeat with the remaining cutlet.

8. 8

   Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat.

9. 9

   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.

10. 10

    Turn the meat and cook 1 minute on the second side to crisp the breading.

11. 11

    Transfer to a plate and cover very loosely with foil while you cook the other cutlet.

12. 12

    Serve with the lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.