Classic Austrian Wiener Schnitzel with Breadcrumbs

Method

1. Season the veal cutlets with salt and pepper.
2. Dredge each cutlet in flour, shaking off excess.
3. Dip the cutlets in beaten eggs, then coat with breadcrumbs.
4. Heat vegetable oil in a large skillet over medium-high heat.
5. Fry the cutlets for 2-3 minutes on each side until golden brown and cooked through.
6. Drain on paper towels and serve immediately.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.