Weiner Schnitzel

After dining at The Black Forest last week-end, I can't get their schnitzel off my mind; and I'm going to whip up my rendition of the German Classic this week-end.
I haven't made this in awhile, but it's a very easy to prepare and is delish.  This will be great for Sunday Dunch with a bit of Fettuccine Alfredo.

The real "secret" to this dish is finding great veal cutlets for use in the recipe.

Standard Ingredients:

• 4 half-inch thick Veal or Pork Cutlets
• 1/2 cup Flour
• 1 large Egg
• 1 cup of Dry Breadcrumbs
• 4 Tbsp of Vegetable Oil
• Salt and Pepper to taste
• 2 whole Lemons

Instructions:

• Trim and clean cutlets
• Pound cutlets to 1/4 t0 1/8 inch thickness
• Salt and Pepper cutlets lightly and set aside
• Spread Flour on a dry plate or cutting board
• Beat Egg in large shallow container
• Spread Breadcrumbs on another dry plate or cutting board
• Heat 6-8 Tbsp of oil in a large pan on med-high heat
• Flour one cutlet on both sides
• Flip floured cutlet in Egg
• Cover Egged cutlet heavily in Breadcrumbs
• Fry cutlet until browned (2-3 minutes per side)
• Salt lightly while frying
• Place cooked cutlets on paper towels to drain oil
• Repeat process for each cutlet
• Serve each cutlet with freshly cut lemon halves or quarters

Note: Though I will be using the traditional veal in this week end's dish, it can be produced with either pork tenderloin or chicken breast.