Veal Schnitzel with Lemon and Breadcrumbs

Method

1. Place veal cutlets between two sheets of plastic wrap and pound to 1/4-inch thickness.
2. Season with salt and pepper.
3. Set up a breading station: flour, beaten eggs, and breadcrumbs.
4. Dredge each cutlet in flour, dip in egg, then coat with breadcrumbs.
5. Heat oil in a large skillet over medium-high heat.
6. Cook cutlets until golden brown and crispy, about 2-3 minutes per side.
7. Drain on paper towels and serve with lemon wedges.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.