- Place cutlets between pieces of plastic wrap. With a smooth meat mallet or the flat bottom of a saucepan, lightly pound cutlets to tenderize and even out thickness. They should be about 1/8 inch (0.5 cm) thick.
- Whirl croutons in a food processor or blender to form fine crumbs. Turn out into a wide shallow dish such as a pie plate. In a small bowl, whisk eggs with milk. Pour into another wide shallow dish. Dip cutlets into egg mixture, coating evenly. Then, place in crumbs and lightly press into meat. If you prefer a thick coating of crumbs, repeat the procedure. Place cutlets on a rack to dry for 10 minutes. This produces a crispier coating
- Heat 1 tablespoon each of oil and butter in a large frying pan over medium heat. Add 1 to 2 cutlets and sauté until coating is golden, from 4 to 5 minutes a side. Then, remove to a heated plate. Repeat with remaining cutlets, adding more oil or butter as needed. Serve right away.
This Austrian specialty traditionally uses veal, but thin cutlets of pork, turkey and chicken are less expensive–and equally delicious. Serve with a big green salad and buttered noodles.