Traditional Austrian Wiener Schnitzel

Method

1. Trim veal cutlets to even thickness
2. Season with salt and pepper
3. Dip in flour, then egg wash, then breadcrumbs
4. Heat oil in a large skillet to 175°C
5. Fry cutlets until golden brown
6. Drain on paper towels
7. Boil potatoes until tender
8. Squeeze lemon over cutlets
9. Melt butter in a pan and drizzle over serving
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.