Wiener Schnitzel

(2 servings)

If you don't do veal, then you can use pork and this becomes "Wiener Schnitzel vom Schwein, or Schweine Schnitzel".

3 tbsp unbleached flour
1  tsp salt
1/4 tsp pepper
1 egg
2/3 cup bread crumbs; I made some from stale multi-grain bread
2 veal cutlets, about 3-4 oz each
oil for frying
1/2 lemon, quartered

Combine the flour, salt and pepper well, and transfer to a large plate.
Beat the egg, and transfer that to another plate.
On a third plate, place the bread crumbs.

Heat enough oil to cover about 1/2 inch deep in a skillet, until the oil bubbles if you drop in a breadcrumb or two.

Pound the veal with a meat mallet until it becomes quite thin, being careful not to tear it.

Dredge a cutlet in the flour, shaking off the excess, then coat it in the egg, and then the bread crumbs.

Fry one cutlet at a time, for about 1 minute on each side; until the outside is golden brown.

Serve with the lemon. Nice with potato, cucumber or green salad.