Wiener Schnitzel veal cutlet

Slice the Wiener Schnitzel veal from the whole piece into cutlets about one centimeter thick and place them between two sheets of plastic wrap.

Gently pound the cutlets with a mallet to a thickness of 4 to 5 millimeters. Work from the center toward the edges so the meat thins out and does not tear.

Season the pounded cutlets with salt and pepper on both sides, then let them rest for a few minutes so the salt blends into the meat.

Set out three shallow bowls. Put plain flour in the first, beat the eggs in the second, and place the breadcrumbs in the third.

Coat each cutlet first in flour and gently shake off the excess so only a thin layer remains.

Then draw the meat through the egg, let it drip, and coat it loosely in the breadcrumbs. Never press the coating on, so it puffs up and ripples while frying.

In a wide pan, melt enough clarified butter so the layer is at least one centimeter deep and the cutlet floats freely in the fat.

Heat the fat over medium heat to about 170 °C. A piece of breadcrumb dropped in must bubble vigorously right away.

Place the meat in the pan and fry for about 2 minutes on each side. Rock the pan gently the whole time so the hot fat washes over the coating and lifts it.

Lift out the golden cutlet, let it drain briefly on a paper towel, and fry the remaining cutlets the same way.

Place the cooked meat on a warmed plate and garnish with a lemon slice and a sprig of parsley.

Serve right away while the coating is crisp, ideally with parsley potatoes or potato salad.