For the veal Wiener Schnitzel, first wash and dry the schnitzels. Cut several times at the edge, pat and salt.
Whisk eggs, milk and oil. Turn the meat in flour, pull it through the egg mixture and press it into the breadcrumbs. Shake off the remaining breadcrumbs as you go.
Heat oil in a pan and fry the cutlets in it. Drain on paper towels. Quarter the lemon.
Serve the veal Wiener Schnitzel garnished with lemon wedges and plucked parsley.
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