Wienerschnitzel -Becsiszelet In Hungarian

• 2 pounds veal cutlets . trimmed
• 2 whole beaten eggs
• 1/2 cup flour up to 1 cup
• 2 cups bread crumbs fine
• 1 teaspoon salt
• pepper
• 1 cup oil
• 2 fresh lemons quartered
• 1 clove garlic whole

1. Pound the veal cutlets until very thin.
2. Lightly salt and pepper the veal cutlets.
3. Dip the pieces of veal into a dish of the flour, coat both sides and shake off the excess flour. The flour coating will help the egg coating to adhere.
4. Dip the pieces of floured veal into the dish of the beaten raw egg and coat both sides Press the pieces of veal into a bowl of fine white bread crumbs. Coat both sides with crumbs.
5. Heat the oil in a large frying pan and add one whole clove of garlic when garlic is toasty discard.
6. Saute the cutlets until they are a golden brown. The thin cutlets will cook quickly, it will not take long. Perhaps 4 min. on each side. You will know when to turn it over, the bottom breading will be a golden brown.
7. Do not cover cutlets with a cover. The steam will soften the bread crumb coating and it will fall off.
8. Serve topped with quarters of lemon.
9. Serve with Mashed potatoes or rice with a Salad Yummy

veal cutlets, eggs, flour, bread crumbs, salt, pepper, oil, lemons, garlic

Taken from www.yummly.com/recipe/Wienerschnitzel--Becsiszelet-In-Hungarian-1677420 (may not work)