Classic Wiener Schnitzel

An all time favorite of many.....

Wiener Schnitzel
Time: 35 minutes or more
Effort: Easy
Serves 6

12 slices of paper thin veal scallops (you can use pork as a substitute or even chicken)
1 cup white flour
2 cups plain toasted breadcrumbs
2 eggs, beaten
1/2 cup milk or cream
Salt & pepper to taste
Lemon wedges for garnish
3 cups canola oil for frying

I make these the good old fashioned way, using waxed paper, but some people do it with ziploc's your choice. Cut two lengths of wax paper long enough to spread the flour on one and breadcrumbs on the other. In a shallow dish or plastic container, beat the eggs with the milk or cream and place it in between the paper with the flour and breadcrumbs. Take on slice of meat and dredge it through the flour coating it all over. Then dip it into the egg mixture also coating it well, then into the breadcrumbs. Pat with your hands and shake off any excess. Place on a plate. Repeat with the rest of the meat. Heat the oil in a large skillet until quite hot, then fry 2-3 slices at a time until golden on both sides. (You may need to reduce the heat so that they do not burn.) Set the slices of fried meat on a plate or tray with paper towels and sprinkle with salt and pepper. Serve with wedges of lemon.