Wiener Schnitzel (German Style Veal Cutlet)

How to Make It

• 1

  Take 4 thin slices (approximately 150-180g each) of veal cutlet (from the leg, for example). Place each slice between two sheets of plastic wrap and pound them gently but firmly with a meat mallet until they are about 3-4mm (1/8 inch) thin. Season both sides lightly with fine sea salt and freshly ground black pepper.

• 2

  Prepare a breading station with three shallow dishes: In the first, place 75g (1/2 cup) all-purpose flour. In the second, whisk 2 large eggs with 1 tablespoon of milk or water and a pinch of salt until well combined. In the third, spread 150g (1.5 cups) fine, unseasoned breadcrumbs (Panko breadcrumbs offer an extra crispy texture).

• 3

  Dredge each veal cutlet first in the flour, ensuring it's evenly coated, then gently shake off any excess. Next, dip it into the egg wash, allowing any excess to drip off. Finally, carefully press both sides of the cutlet into the breadcrumbs, ensuring complete coverage. Do not press too hard; the breadcrumbs should adhere lightly and form a 'soufflé' effect when fried.

• 4

  In a large, heavy-bottomed skillet (preferably cast iron), heat 100g (7 tablespoons) clarified butter (Ghee) or a mixture of vegetable oil and butter over medium-high heat until shimmering (approximately 170-180°C / 340-350°F). Ensure there's enough fat to fully submerge the schnitzel half-way.

• 5

  Carefully place one or two schnitzels in the hot fat, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until deeply golden brown and crispy. While frying, gently swirl the pan or use a spoon to baste the top of the schnitzel with hot fat to encourage even puffing of the breading.

• 6

  Remove the fried schnitzel from the pan and place it on a wire rack lined with paper towels to drain excess fat. Repeat with the remaining schnitzels, adding more clarified butter if needed. Serve immediately with a wedge of fresh lemon, allowing guests to squeeze the juice over their schnitzel just before eating.