Vienna-Style Veal Cutlets(Wiener Schnitzel) - cooking recipe

Ingredients

4 veal cutlets
lemon juice
salt
all-purpose flour
1 egg
3 Tbsp. water
fine dry breadcrumbs
butter or vegetable oil
4 lemon slices

Preparation

Pound cutlets lightly; trim meat as needed.
Clip or slash edges to prevent curling during cooking.
Sprinkle each cutlet lightly with lemon juice and salt; coat with flour.
In a small shallow bowl, beat together egg and water.
Dip cutlets in egg mixture; coat with breadcrumbs.
Melt butter in a medium skillet. Fry cutlets in butter until golden brown.
Garnish with lemon slices.