Wiener Schnitzel

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1. 1Step 1: Use a meat hammer to pound the cutlets to approximately ¼ inch thick. Season with salt and pepper.
2. 2Step 2: Close to the stove, set up a breading station with 3 soup plates. The first has the flour, the second has the eggs, and the third has the breadcrumbs.
3. 3Step 3: Pour an inch of oil into a large frying pan and heat it up. You want it to be HOT, around 350℉.
4. 4Step 4: Next to the pan, have a platter with paper towel on it to “catch” the Schnitzel.
5. 5Step 5: Dip a seasoned meat into the flour, coating both sides. Shake the excess off. Then dip in the egg, both sides, let the excess drip off. Finally, dip the Schnitzel into the breadcrumbs on both sides. DON’T press the crumbs into the meat!
6. 6Step 6: Immediately slide the Schnitzel into the oil. It should float off the bottom off the pan. Cook 2 to 3 minutes, flip, then cook 2 to 3 more minutes.
7. 7Step 7: Remove to the platter and let rest for a minute before serving with a wedge of lemon.