Food Network offers a recipe for wiener schnitzel on FoodNetwork.com. The recipe involves making breadcrumbs from scratch, dredging two 2 1/2-ounce veal cutlets in the breadcrumbs and frying the cutlets in a shallow skillet until golden brown.
Remove the crusts from 8 slices of white bread and blend the bread in a food processor until it resembles fine crumbs. Put the breadcrumbs in a shallow bowl or plate and add flour to a separate plate. In a third bowl, break two eggs and whisk together with 2 tablespoons of whole milk and salt and pepper to taste. Working in a sequence, dredge each cutlet in flour, dip it into the egg mixture, then coat with the breadcrumbs. Set the breaded cutlets on a lined baking sheet.
In a medium nonstick skillet, melt 2 tablespoons of butter of medium-high heat. Add a breaded cutlet, and cook for about 1 1/2 minutes while moving it around the pan. When golden brown and crispy, turn and cook for about another a minute on the second side. When the cutlet is golden brown and crispy on each side and fully cooked through, transfer to a plate and cover with foil to keep warm. Repeat with the second cutlet. Serve the cutlets with freshly cut lemon wedges.