Wienerschnitzel

4 (1/4-inch) thick veal cutlets or steak
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup bread crumbs
1 egg, beaten
2 tablespoons milk
4 slices lemon

Cut meat into serving pieces; pound until very thin.

Mix flour, salt and pepper; dredge meat in flour.

Stir egg and milk together. Dip meat into egg mixture, then into bread crumbs. Brown on both sides; put a slice of lemon on each piece of meat and cover, cooking slowly for 15 minutes.