Wiener Schnitzel - Austria

[nverland]

Wiener Schnitzel - Austria

2 lbs (1 Kg) leg of veal, cut into slices ¼ inch (5 mm) thick
½ cup (125 ml) fresh lemon juice
Salt and freshly ground pepper to taste
½ cup (125 ml) flour
2 eggs, beaten with 2 Tbs (30 ml) water
1 cup (250 ml) bread crumbs
6 Tbs (90 ml) lard, butter, or vegetable oil
Lemon wedges for garnish

Combine the veal slices and lemon juice in a non-reactive bowl
and marinate for 1 hour. Pat the cutlets dry and season with
salt and pepper. Lightly coat the cutlets with flour, then dip in
the beaten egg and coat with bread crumbs. Refrigerate for at
least half an hour, or up to several hours. Heat the lard in a
large heavy skillet over high heat until the surface shimmers
and add the cutlets, 2 or 3 at a time. Cook 3 to 4 minutes on
each side, until golden brown. Garnish with lemon wedges and
serve immediately. Serves 4 to 6.