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Wienerschnitzel
4 (1/4-inch) thick veal cutlets or steak
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup bread crumbs
1 egg, beaten
2 tablespoon milk
4 slices lemon
Cut meat into serving pieces; pound until very thin.
Mix flour, salt and pepper; dredge meat in flour.
Stir egg and milk together. Dip meat in egg mixture, then in bread crumbs. Brown on both sides; put a slice of lemon on each piece of meat and cover, cooking slowly for 15 minutes.
