Wiener Schnitzel from Austria

Austria can lay claim to the schnitzel, one of the easiest meals you can ever hope to make.  Start to end it will take you about 20 minutes max so is perfect after a hectic day at work when you are too tired to cook anything complicated.

4 veal cutlets or medallions
1/4 cup flour
large pinch of salt
1/2 cup breadcrumbs
2 eggs beaten
lemon slices for squeezing
oil for frying
Pound the veal until it's about 1 cm thick.  Put the flour and salt in one bowl, the beaten eggs in another and the breadcrumbs in a third bowl.  Take each schnitzel and dip first in the flour and salt mixture, then into the beaten eggs and lastly into the breadcrumbs.  Fry the scnitzel in the hot oil for about 3-4 minutes a side.  Drain excess oil on some kitchen towel.  Serve with a green salad, potato salad or french fries.  Squeeze a little lemon on it.  If you can't get your hands on veal, you can use pork or chicken.
Cindy Vine is a South African currently working in Kyiv Ukraine.  She's the author of Hush Baby, Defective, Not Telling, C U @ 8 and The Case of Billy B.  All her books are available on Amazon in both print and Kindle format.  http://cindyvine.com