Wiener Schnitzel (Veal Cutlet)

• 4 veal cutlets (about 6 oz each)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup dry breadcrumbs (fine)
• 4 tablespoons butter (or neutral oil for frying)
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 lemon (cut into wedges)
• 2 tbsp fresh parsley, chopped

Instructions

1. 1

   Place the veal cutlets between two sheets of plastic wrap and pound them gently with a meat mallet until they are very thin, about 1/4 inch (6 mm) thick.

2. 2

   Season the cutlets on both sides with salt and freshly ground black pepper.

3. 3

   Set up a breading station with three shallow dishes. Place flour in the first dish. In the second dish, beat the eggs with a pinch of salt. Place the breadcrumbs in the third dish.

4. 4

   Dredge each cutlet in the flour, shaking off any excess. Dip into the beaten eggs, ensuring it is fully coated, and finally press into the breadcrumbs to coat evenly.

5. 5

   In a large skillet, heat a generous amount of butter (or a mix of butter and oil) over medium-high heat until it bubbles. The fat should be around 350°F (177°C) (175°C).

6. 6

   Fry the schnitzels for about 2-3 minutes on each side until golden brown and crispy.

7. 7

   Remove from the pan and drain on paper towels. Serve immediately with lemon wedges and parsley garnish.