Wiener Schnitzel

Ingredients

• 4 piecesveal cutlets (about 150 g each, 1/4 inch thick)
• 1 cupall-purpose flour
• 2 largeeggs
• 1 cupfine plain breadcrumbs
• 1/2 tspsalt
• 1/4 tspfreshly ground black pepper
• 1/2 cupclarified butter (or neutral oil for dairy-free)
• 1 wholelemon, cut into wedges
• 1 sprigfresh parsley, for garnish (optional)

Instructions

1. 1
   Place veal cutlets between plastic wrap and gently pound to an even 1/8-inch thickness using a meat mallet.
2. 2
   Set up a breading station: flour seasoned with salt and pepper in one shallow dish, beaten eggs in a second, and breadcrumbs in a third.
3. 3
   Dredge each cutlet first in flour (tap off excess), then in egg (let excess drip), then press firmly into breadcrumbs to coat both sides evenly.
4. 4
   Heat clarified butter in a large, heavy skillet over medium-high heat until shimmering (350 °F / 175 °C).
5. 5
   Fry 1–2 cutlets at a time, about 1½–2 minutes per side, until deep golden and crisp; avoid overcrowding.
6. 6
   Transfer to a wire rack or paper towels to briefly drain. Keep warm in a low oven (200 °F / 95 °C) while repeating with remaining cutlets.
7. 7
   Serve immediately with lemon wedges and garnish with parsley.