Wienerschnitzel 4 (1/4-inch) thick veal cutlets or steak 4 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 1/2 cup bread crumbs 1 egg, beaten 2 tablespoon milk 4 slices lemon Cut meat into serving pieces; pound until very thin. Mix flour, salt and pepper; dredge meat in flour. Stir egg and milk together. Dip meat in egg mixture, then in bread crumbs. Brown on both sides; put a slice of lemon on each piece of meat and cover, cooking slowly for 15 minutes.