Viennese schnitzel

Ingredients:

• 8 slices white bread, crust removed
• Flour
• 2 large eggs
• 2 tbsp. whole milk
• 2 veal chops (about 70g each), patted dry
• 1/4 cup unsalted butter, divided in half
• 2 lemon wedges

Preparation:

1. In a food processor, process the bread into fine crumbs. Transfer the crumbs to a shallow bowl or plate.
2. Place the flour in a shallow bowl or plate. Crack the eggs into another shallow bowl and mix with the milk, season with salt and pepper.
3. Dredge the chop in flour, shaking off any excess; then dip it in the eggs, and finally coat the meat evenly in the breadcrumbs. Place it on a sheet of waxed paper or a baking sheet. Dredge the second chop in the same manner.
4. In a medium nonstick skillet, melt 2 tablespoons butter over medium-high heat. While the butter is still foaming, add the breaded chops and cook, swirling the pan (this will keep the chops moving), until golden brown and cooked through, about 1 1/2 minutes per side. Flip the chops and cook for 1 minute on the other side to crisp the breading. Transfer to a plate and cover loosely with foil while you cook the second chop. Serve with lemon wedges.