Viennese schnitzel with veal

Wash the veal, dry it with a napkin, remove all films and veins. Cut the meat into portions - schnitzels 1.5 cm thick . You need to cut along the fibers. Then beat off slightly so that the thickness of the schnitzel is 0.5 cm.
Season each schnitzel on both sides with salt and pepper, slightly cut along the entire length. This is necessary so that the meat does not curdle when frying. But not cut to the end.
Beat 2 eggs with salt in a bowl. Pour flour into a plate, breadcrumbs into another plate.
Roll the schnitzels on both sides first in flour, then in eggs, then in breadcrumbs. The breading should be dense, as the juiciness of the meat depends on it. All the pieces prepared for frying should be transferred to a separate dish.
Fry schnitzels in a preheated frying pan with vegetable oil poured 1.5 cm deep. The oil should be hot, but not boiling. Fry the schnitzel for 1 minute on one side, then turn it over and fry for 1 minute on the other side. Turn over again and fry for 3-4 minutes on both sides. The meat should have an appetizing crust. After frying, put each piece on a paper towel to remove excess fat. After 3-4 minutes, transfer the schnitzels to a dish, and then serve immediately. It is possible with a side dish, it is possible with sauce.