Wiener Schnitzel

1 1/2 pounds veal cutlets
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 to 3 teaspoons milk
1 egg, slightly beaten
3/4 cup dry bread crumbs
1/2 to 3/4 cup butter
Thin lemon slices

Cut veal into about 6 serving pieces. Place cutlets between plastic wrap and pound cutlets with the edge of a heavy plate or meat hammer to about 1/ 8-inch thickness.

Stir together egg and milk. (Do not let egg get bubbly when you beat it as this makes the coating uneven.)

Mix together the flour, salt and pepper.

Dip veal into seasoned flour, patting gently to remove excess flour. Dip cutlet into egg mixture, making sure the entire surface is covered, allowing excess moisture to drip off. Place cutlet in plate with crumbs, patting gently to make sure entire piece is covered with crumbs.

Place on a rack to dry for about 15 to 20 minutes before frying. Do not chill this food before frying as this will tend to make it absorb more of the fat.

Melt butter in a skillet. Saute over low heat about 4 minutes on one side; turn and cook about 3 minutes on other side, turn and cook until done, not more than 10 minutes in all.

Serve garnished with lemon slices.