Ingredients:

  • 4 pieces Veal Top Round or Eye of Round, cutlets (approx. 150g / 5–6 oz each)
  • 1 tsp Fine Sea Salt (or kosher salt)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 cup (120g) All-Purpose Flour
  • 3 large Eggs, lightly whisked
  • 2 cups (150g) Fine, Plain Breadcrumbs (avoid Panko)
  • 1/2 cup (120ml) Clarified Butter (or Ghee)
  • 1/4 cup (60ml) Neutral, High-Heat Oil (e.g., Rapeseed, Canola, or Sunflower oil)
  • 1 large Lemon, cut into wedges
  • Optional: Parsley, finely chopped (for garnish)

Instructions:

  1. Pound the Meat: Place one veal cutlet between two sheets of cling film. Using the smooth side of the mallet, gently and evenly pound the cutlet until it is paper-thin—about 3mm (1/8 inch) thick. Lightly season the veal on both sides with salt and pepper. Transfer the pounded cutlets to a plate and refrigerate for 10–15 minutes.
  2. Setting Up the Breading Station: Set up three shallow dishes in a row: Dish 1 with flour; Dish 2 with the whisked eggs; Dish 3 with the fine breadcrumbs.
  3. Bread: Working one piece at a time, lightly coat the veal thoroughly in the flour, shaking off excess. Dip the floured veal into the egg wash, ensuring full coverage, and letting excess drip off. Lay the veal into the breadcrumbs, scoop breadcrumbs over the top, and gently pat them onto the surface. Do not press firmly, as this prevents the breading from lifting during frying.
  4. Heat the Fat: Combine the clarified butter and neutral oil in a heavy skillet. Heat the fat mixture over medium-high heat until it reaches 340°F (170°C). The fat should be deep enough to come halfway up the side of the Schnitzel.
  5. Fry the Schnitzel: Carefully place one or two Schnitzel into the hot fat (do not overcrowd the pan). As the Schnitzel fries, gently shake the pan continually (the Schwenken) to ensure the hot fat washes over the top of the cutlet, promoting even cooking and crust separation. Fry for 1.5–2 minutes per side until deeply golden brown.
  6. Finishing and Serving: Remove the Schnitzel immediately and place it on a wire rack to drain excess oil. Do not place it on paper towels. Immediately after removing, give it a final, generous sprinkle of fine sea salt. Serve the Wiener Schnitzel piping hot, garnished with a wedge of lemon.