Wiener Schnitzel

First, pound the veal or pork cutlets and season with salt and pepper.

Prepare 3 plates and in one plate each prepare flour, eggs with milk and breadcrumbs.

Beat the eggs well with milk.

First turn the cutlets in flour, then pull them well through the egg mixture and finally turn them well in the breadcrumbs.

Fry in hot oil and drain well.

Serve the cutlets with lemon wedges.

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