Wiener Schnitzel

Steps

• Season the cutlets with salt and pepper on both sides. Pound meat thinly, place the cutlet between sheets of plastic wrap. Use a heavy, flat-surfaced pan to pound if you don’t have a meat mallet. Pound the meat evenly to 0,5cm thickness for best results.
  
• To bread the Schnitzel, set up 3 shallow dishes: place the flour in the first dish, beat the egg and heavy cream and put in the second dish, and the breadcrumbs in the third dish.
• In a large skillet, add the butter and melt over medium heat. Dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds. Roll directly in the breadcrumbs until coated.
  
• Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. Fry for about 3-4 minutes on each side. Turn them over once and fry an additional 3 minutes or until both sides are golden brown. Remove from pan, allow the oil to drain off. Serve with lemon wedges and some salad.