[EN] Recipe WIENER SCHNITZEL - Viennese thin, breaded, pan-fried veal cutlet

Pound the veal cutlets to about 1/4 inch thickness using a meat mallet.

Season both sides of the cutlets with salt and black pepper.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.

Dredge each cutlet in flour, shaking off excess.

Dip the floured cutlet into the beaten eggs, ensuring it's fully coated.

Press the egg-coated cutlet into the bread crumbs, covering it completely.

Heat a mixture of butter and vegetable oil in a large skillet over medium heat until hot.

Add the breaded cutlets to the skillet, cooking for 3-4 minutes on each side until golden brown.

Transfer the cooked schnitzels to a paper towel-lined plate to drain excess oil.

Serve immediately with lemon wedges and a sprinkle of fresh parsley.

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