Instructions

1. Begin by seasoning the veal cutlets generously with salt and freshly ground black pepper on both sides.
2. Prepare your breading station: Place the all-purpose flour in one shallow dish, the beaten eggs in a second dish, and the breadcrumbs in a third dish.
3. Dredge each cutlet in flour, ensuring to shake off any excess flour completely.
4. Next, dip the floured cutlet into the beaten eggs, allowing any excess to drip off before proceeding.
5. Finally, coat the cutlet in the breadcrumbs, pressing gently to adhere them firmly to the meat. Repeat this process with all cutlets.
6. In a large skillet, heat enough vegetable oil over medium-high heat to cover the bottom of the pan (about 1/4 inch deep). Once the oil is hot, carefully place the cutlets in the skillet without overcrowding.
7. Fry each cutlet for 2-3 minutes on each side, or until they are beautifully golden brown and crispy.
8. Once cooked, transfer the schnitzels to a paper towel-lined plate to drain any excess oil.
9. Serve the Wiener Schnitzel hot with fresh lemon wedges on the side for squeezing over the top.