Ingredients:

  • 1 ½ lbs (680g) veal cutlets, top round or sirloin, about ¼ inch (6mm) thick
  • Salt and freshly ground black pepper to taste
  • ½ cup (60g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 ½ cups (150g) plain breadcrumbs (panko breadcrumbs offer a great crunch!), unseasoned
  • ½ cup (113g / 1 stick) unsalted butter
  • ¼ cup (60ml) vegetable oil, or other neutral oil, for frying (or more butter and oil mixture to ensure even cooking)
  • Lemon wedges, for serving
  • Fresh parsley sprigs (optional)

Instructions:

  1. Pound the veal cutlets between two sheets of plastic wrap to an even ¼-inch (6mm) thickness. Season generously with salt and pepper.
  2. Arrange three shallow dishes. One with flour, one with beaten eggs, and one with breadcrumbs.
  3. Dredge each cutlet in flour, shaking off excess. Dip in the beaten eggs, allowing excess to drip off. Then, coat thoroughly in breadcrumbs, pressing gently to adhere.
  4. Place the breaded cutlets on a wire rack and let them rest for at least 30 minutes. This helps the breading adhere better and prevents it from falling off during frying.
  5. In a large skillet, melt the butter and heat the oil over medium-high heat until shimmering (but not smoking!).
  6. Carefully place the breaded cutlets into the hot fat, being careful not to overcrowd the pan (work in batches if necessary). Fry for 3-4 minutes per side, or until golden brown and cooked through.
  7. Transfer the schnitzel to a wire rack to drain excess oil. Serve immediately with lemon wedges and a sprig of parsley, if desired.