“Schnitzel” refers to any meat that has been pounded thin: I’ve seen veal, turkey, chicken, and pork schnitzel on menus here. “Wiener Schnitzel” specifically refers to veal and according to Wikipedia, it is the national dish of Austria.
600g (21 oz) meat, trimmed
2 or 3 eggs, beaten
oil to fry
1. Cut the meat into four escalopes and pound to an even thickness of about 1/8″ – 1/4″. You want the meat to look like this:
2. Make a few incisions around the edges of the meat and salt on both sides.
3. Dredge the cutlets through the flour, dip in eggs, and coat in breadcrumbs. (Do this on both sides.)
4. Heat oil in a non-stick pan and fry the prepared cutlets on both sides until brown. Drain on paper towels and serve with a wedge of lemon.