Classic Veal Schnitzel

Preparation

1. Pound the veal cutlets to an even thickness of about 3-4 mm. This can be done between two sheets of plastic wrap or parchment paper using a meat mallet or a heavy pan.
2. Set up three shallow dishes: one with flour, one with beaten eggs seasoned with a pinch of salt and pepper, and one with breadcrumbs.
3. Season the pounded veal cutlets generously with salt and pepper on both sides.

Coating

1. Dredge each veal cutlet first in the flour, shaking off any excess.
2. Dip the floured cutlet into the beaten eggs, ensuring it's fully coated, and let excess drip off.
3. Finally, coat the cutlet thoroughly with breadcrumbs, gently pressing them on to adhere. Repeat for all cutlets.

Frying

1. Heat the vegetable oil or lard in a large skillet over medium-high heat until shimmering but not smoking.
2. Carefully place one or two schnitzels in the hot oil, depending on the skillet size. Do not overcrowd the pan.
3. Fry for about 2-3 minutes per side, until deeply golden brown and crisp. Briefly tilt the pan and spoon some hot oil over the schnitzel for even cooking.
4. Remove the schnitzels from the pan and place them on a wire rack set over a baking sheet to drain excess oil, or on paper towels.
5. Repeat with the remaining schnitzels, adding more oil if needed. Maintain heat for optimal crispness.

Serving

1. Serve the Classic Veal Schnitzel immediately, garnished with fresh lemon wedges.