Wiener Schnitzel or Veal Cutlets

Ingredients

 * 2 lbs. of veal cutlets trimmed of any sinew
 * 1 to 2 whole beaten eggs
 * ½ to 1 cup of flour
 * 2 cups of fine white bread crumbs
 * salt
 * pepper
 * 3 or 4 tbsp butter or lard
 * 2 fresh lemons quartered

Directions

 * 1) Beat or pound the veal cutlets until very thin.
 * 2) Lightly salt and pepper the veal cutlets.
 * 3) Dip the pieces of veal into a dish of the flour, coat both sides and shake off the excess flour.
 * 4) The flour coating will help the egg coating to adhere.
 * 5) Dip the pieces of floured veal into the dish of the beaten raw egg and coat both sides.
 * 6) Press the pieces of veal into a bowl of fine white bread crumbs.
 * 7) Coat both sides with crumbs.
 * 8) Let the bread crumbed veal slices dry flat for at least ½ hour.
 * 9) Heat the butter or lard in a large frying pan. Lard has the advantage of not scorching as easily as butter and lard makes a tastier browned coating.
 * 10) Sauté the cutlets until they are a golden brown.
 * 11) The thin cutlets will cook quickly, it will not take long.
 * 12) Perhaps 4 minutes on each side.
 * 13) You will know when to turn it over, the bottom breading will be a golden brown.
 * 14) Do not cover finished cutlets with a cover.
 * 15) The steam will soften the bread crumb coating and it will fall off.