Wiener Schnitzel

4 servings

8 slices white bread, torn into large pieces

1/2 C flour, AP

2 large eggs

1 1/2 C vegetable oil, plus 1 T

4 veal cutlets (about 4 oz each) 1/2" thick, cut from the round

Salt, coarse, to taste

Pepper, black, to taste

4 T butter, unsalted

1 lemon, cut in wedges (for serving)

Adjust an oven rack to the middle position and heat oven to 300.

Process the bread in a food processor to very fine crumbs, about 30 seconds.  Transfer crumbs to a rimmed baking sheet and bake, stirring occasionally, until dried but not browned, 15 to 20 minutes. Process crumbs again in food processor until finely ground, 5 to 10 seconds.

Prepare a standard breading setup with one pan for flour, one for the egg wash made with beaten eggs and 1 T oil and one pan for bread crumbs.

Place the cutlets between two sheets of plastic and pound to a thickness of 1/8" to 1/4" thick. Season cutlets with salt and pepper.

Working with one cutlet at a time, dredge the cutlets thoroughly in the flour, shaking off the excess, then coat with egg wash, and allow to drain and then a final even and thin coat of bread crumbs.

Place the coated cutlets on a wire rack and allow to dry for 5 minutes.

Heat 3/4 C of the oil and 2 T of butter in a 12" skillet over high heat to 375

Fry 2 cutlets until light golden brown on both sides, about 1 to 1 1/2 minutes per side.

Place cutlets on rack and keep warm

Clean skillet and start over for remaining two cutlets.