Servings: 4

4 (5 oz.) Veal Cutlets (pounded to ¼" thick) 4 (5 oz.) Veal Cutlets (pounded to ¼" thick)
¼ Cu. All-Purpose Flour ¼ Cu. All-Purpose Flour
½ tsp. Kosher Salt ½ tsp. Kosher Salt
2 Eggs (beaten) 2 Eggs (beaten)
½ Plain Breadcrumbs ½ Plain Breadcrumbs
Lard (for frying) Lard (for frying)
1 Lemon (quartered) 1 Lemon (quartered)

In a large skillet, heat at least ¼-inch of oil fry temperature (350°F)
To bread the schnitzels, set up 3 shallow dishes: place the flour and salt in one dish, the eggs in the second dish, and the breadcrumbs in the third dish. Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds. Then roll quickly in the breadcrumbs until coated. Do not press the breadcrumbs into the meat. The crust should not adhere completely but form a loose shell around the schnitzel.
Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
Fry the schnitzel for 3 to 4 minutes on one side. Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little. Turn them over once and fry an additional 3 minutes or until both sides are golden brown. Remove from pan, allow the oil to drain off.
Serve with a wedge of lime.