Vienna Schnitzel

Ingredients

• 4 thin veal cutlets (e.g., from the top loin), 160 g each
• Salt
• black pepper (freshly ground)
• 3 tbsp Flour
• 2 Eggs
• 120 g breadcrumbs
• 6 tbsp vegetable oil (or clarified butter)
• 40 g Butter

Instructions

1. 1.

   Rinse the cutlets and pat them dry with kitchen paper. Place one cutlet between two sheets of sturdy plastic wrap and gently pound it flat with a heavy pot to compress the fibers, making the meat tender and juicy. Season with salt and pepper.

2. 2.

   Set up three shallow bowls side by side: pour flour into the first, whisk eggs in the second, and place breadcrumbs in the third. Dredge each cutlet first in flour on both sides, tapping off excess, then dip in egg, and finally coat thoroughly with breadcrumbs.

3. 3.

   Heat oil in a large skillet. Test the temperature by holding a hand over the pan; when it feels hot, add the cutlets. Fry each side for about 2 minutes, spooning hot oil over them to keep the coating airy.

4. 4.

   Add small pieces of butter at the end, turn the cutlets again, and let them brown briefly for a rich buttery aroma. Transfer to kitchen paper to drain excess fat.

5. 5.

   Serve the Vienna Schnitzel traditionally with potato salad and lemon wedges.