Wiener Schnitzel

For 2 servings, prepare 300 g veal loin, 60 g flour, 2 eggs, 100 g breadcrumbs, 60 g butter, 1 lemon, and 1 teaspoon salt. Divide the veal into 2 even pieces and place each between sheets of plastic wrap. Pound from the center outward until the entire cutlet is about 3 mm thick without torn edges. Pat the surfaces dry and distribute the salt and pepper over both sides. Set out the flour, beaten eggs, and breadcrumbs in separate dishes. Coat the veal lightly with flour and shake off the excess, then pass it through the egg until no dry patches remain. Lay it in the breadcrumbs and cover with a light motion rather than pressing firmly, preserving a loose crumb texture. Rest the breaded cutlets for 10 minutes so the coating adheres. Melt the butter in a wide pan over medium heat. Add the veal once the foam settles, before the butter becomes deeply brown. Shallow-fry for about 2 minutes per side and spoon hot butter over the upper surface if needed. Remove the cutlets when the entire crust is evenly golden. Drain briefly and serve immediately with lemon wedges while the coating is crisp.