Authentic Traditional Austrian Wiener Schnitzel

Lightly pound the veal cutlets until they are about 1/4 inch thin. Season both sides with salt and pepper.

Dredge each cutlet in flour and shake off the excess.

In a shallow bowl, beat the eggs. In another shallow dish, put the bread crumbs.

Dip each floured cutlet into the beaten eggs, ensuring both sides are well coated.

Next, press each cutlet into the breadcrumbs. Ensure both sides are well covered.

In a large frying pan, heat enough oil to cover the bottom over medium-high heat.

Add the breaded cutlets and fry for about 2-3 minutes on each side or until they turn golden brown.

Once cooked, place them on a plate lined with paper towel to drain any excess oil.

Serve hot, garnished with fresh parsley and lemon wedges on the side.