The secret to these schnitzel, is the marination, the soaking in milk overnight or lemon juice for one hour tenderizes the meat. One could use buttermilk as well, I've heard that works well. The best way to prepare schnitzel, be it pork or chicken or veal, is to make it paillard-style, very thin slices of meat. To make the paillard, you can either cut the cutlet in half horizonally, or leave it thicker, then place it between two sheets of clingwrap and pound it till it's thin. The meat cooks quicker being thin.Wiener Schnitzel
2 lbs veal cutlet (or pork, or chicken)
lemon juice, or milk (or buttermilk)
salt and pepper to taste
2 Tbsp water
1 cup bread crumbs
butter for frying
Soak veal slices in milk or buttermilk overnight, or in lemon juice for 1 hour. Pat dry with paper towels. Sprinkle with salt and pepper.
Dip cutlets in flour; shake off excess. Dip in eggs beaten with water, then dip in bread crumbs, again shaking off excess.
Saute in butter in large skillet over low heat until cutlets are golden brown on both sides.