Wiener Schnitzel - cooking recipe

Ingredients

1 1/2 lbs veal cutlets
1/2 cup flour
1 egg, beaten
1 cup breadcrumbs, finely ground
6 tablespoons butter
1 lemon
salt
pepper

Preparation

Pound cutlets thin between 2 sheets of waxed paper.
Place flour in one dish, beaten egg in another, and bread crumbs in another. Salt and pepper each dish.
Dip cutlets in to each dish in order: Flour, egg, then bread crumbs.
Be sure the bread crumb coating is thin, but thoroughly covers the cutlet.
Refrigerate cutlets for approximately 1 hour on a waxed paper covered platter.
Melt 4 tsps. butter in a large skillet. Brown cutlets quickly on each side until golden brown and set aside.
Melt remaining 2 tablespoons of butter and squeeze the lemon juice in to the butter.
Stir mixture and pour over cutlets before serving.