Wiener schnitzel is the iconic Austrian dish of a thin veal escalope, breaded and fried until golden — by law in Austria, the name may only be used for veal; pork versions must be called Schnitzel Wiener Art. The veal is pounded thin, seasoned, dredged in flour, dipped in beaten egg, coated in fine breadcrumbs, and fried in butter, lard, or oil until the coating puffs into its characteristic crispness. It is served with lemon, and traditionally with potato salad or cucumber salad — never with sauce, which would spoil the crust. The technique — thin meat, dry-wet-dry breading, hot fat — is the template for breaded cutlets worldwide.