Wiener Schnitzel Recipe by Thomas

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Ingredients

Four 5-ounce veal cutlets, pounded 1/8_inch thick (about 11 inches long and 3 inches wide)
Kosher salt and freshly ground pepper
1 cup all-purpose flour
2 tablespoons German hot mustard
3 eggs
2 cups plain dried breadcrumbs
1/2 cup canola oil
1/2 cup unsalted butter
1/4 cup fresh flat-leaf parsley, roughly chopped
1 lemon, cut into wedges