Ingredients:

  • 2 veal cutlets (about 6 oz/170g each), thinly sliced and pounded to 1/4-inch (6mm) thickness
  • 1/2 teaspoon (2.5ml) salt, plus more to taste
  • 1/4 teaspoon (1.25ml) black pepper, plus more to taste
  • 1/2 cup (60g) all-purpose flour, seasoned with salt and pepper
  • 2 large eggs, lightly beaten
  • 1 cup (100g) plain breadcrumbs
  • 1/2 cup (115g or 1 stick) unsalted butter, clarified (or vegetable oil), for frying
  • 1 lemon, cut into wedges, for serving
  • Fresh parsley, chopped (optional)

Instructions:

  1. Place each veal cutlet between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the veal to approximately 1/4-inch (6mm) thickness. Season with salt and pepper.
  2. Set up three shallow dishes. In the first, place the seasoned flour. In the second, place the beaten eggs. In the third, place the breadcrumbs.
  3. Dredge each cutlet in the flour, shaking off any excess. Dip into the beaten eggs, ensuring it's fully coated. Then, dredge in the breadcrumbs, pressing gently to adhere.
  4. Heat the clarified butter in a large frying pan over medium-high heat. The butter should be shimmering but not smoking.
  5. Carefully place one or two schnitzel in the hot butter, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy.
  6. Remove the schnitzel from the pan and place on a plate lined with paper towels to drain excess grease.
  7. Serve immediately with lemon wedges and optional fresh parsley. Enjoy your authentic Wiener Schnitzel!