Wiener Schnitzel

Place cutlets between plastic wrap and pound to ¼-inch thickness.

Season both sides of the cutlets evenly with salt and pepper.

Set up three bowls with flour, beaten eggs, and breadcrumbs.

Coat each cutlet in flour, dip in egg, then press into breadcrumbs.

Heat oil in a wide skillet over medium-high until shimmering.

Fry cutlets 3–4 minutes per side until golden and crisp.

Transfer to paper towels and drain briefly.

Serve hot with a fresh lemon wedge.