Got a nice package of thin veal cutlets at Costco the other day. Technically speaking this is Wiener Schnitzel, but I think of it as veal milanesa. I've said before (and will say again) I am the king of milanesa. I've honed my technique for several years and would put my dishes up against anyone's. Sorry for the bragging. Sometimes, though, a person just must speak the truth. LOL
This is the standard method - flour dredge, egg dip, breadcrumb loadup. My seasonings of choice are paprika, salt and pepper. Then you must get 1/8 inch of oil in a large saute pan screaming hot. This last thing is more important than anything else you can do. 45 seconds per side; believe it, friends.