Classic Veal Schnitzel

Preparation

1. 1Pound 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. 2Set up three shallow dishes: one with flour, one with beaten eggs seasoned with a pinch of salt and pepper, and one with breadcrumbs.
3. 3Season the pounded veal cutlets generously with salt and pepper on both sides.

Coating

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

Frying

1. 1Heat the vegetable oil or lard in a large skillet over medium-high heat until shimmering but not smoking.
2. 2Carefully place one or two schnitzels in the hot oil, depending on the skillet size. Do not overcrowd the pan.
3. 3Fry 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. 4Remove 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. 5Repeat with the remaining schnitzels, adding more oil if needed. Maintain heat for optimal crispness.

Serving

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