First prepare your veal. Using a meat pounder, tenderize your meat and make sure it is very thin (about 1/10 inch or 2-3 mm).

Season you schnitzels with salt and pepper

Next step is breading your meat. Use the classic flour-egg-breadcrumbs method.

In a large pan, heat up your oil. Make sure it is at least an inch (2.5 cm) deep. This is deep frying, your schnitzels need to "swim" in the hot oil.

Put your slices into the hot oil. Make sure not to overload your pan.

With a spatula, using careful movements, let the hot oil circulate from besides the meat to the upper side of your schnitzels.

Your Wienerchnitzels will be ready in no time, using this method. It depends of your stove, I usually need 2 minutes for the first side, than flip it and fry for another minute in the other side. Again, using this circulating movement continuously.

Your Wienerschnitzel should be golden brown when ready. Take it out of the pan, drain off the oil, and place them in a plate or wire rack.