Austria

• 4 veal or pork cutlets (about 150 g each)
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• Salt and pepper to taste
• 1/2 cup vegetable oil or clarified butter (for frying)
• Lemon wedges (for serving)

• Place the cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick. Season both sides with salt and pepper.
• Set up a breading station with three shallow plates: one with flour, one with beaten eggs, and one with breadcrumbs.
• Dredge each cutlet in flour, shaking off the excess. Dip it into the beaten eggs, ensuring it's fully coated, then press it into the breadcrumbs to coat evenly.
• Heat the oil or clarified butter in a large skillet over medium-high heat. Once hot, fry the cutlets one or two at a time for about 3-4 minutes per side, until golden brown and crispy.
• Transfer the schnitzels to a paper towel-lined plate to drain excess oil.
• Serve immediately with lemon wedges and your choice of side, like potato salad or lingonberry jam.

Schnitzel, a beloved Austrian dish, is thought to have originated from Milan's cotoletta. In Austria, the traditional Wiener Schnitzel is made with veal, and it's so iconic that it's protected under Austrian law!