Recipe for Veal Wiener Schnitzel

A thin veal cutlet coated in flour, eggs, and breadcrumbs then fried in butter.

Ingredients

Meat

• 2 veal cutlets
• 5 grams salt
• 2 grams black pepper

Coating

• 100 grams flour
• 2 eggs
• 150 grams breadcrumbs
• 150 grams clarified butter

Preparation

Meat

1. Pounded the veal cutlets until they are about four millimeters thick
2. Season both sides of the meat with salt and black pepper evenly

Coating

1. Place the flour, beaten eggs, and breadcrumbs into three shallow bowls
2. Coat each cutlet in flour then egg and finally the breadcrumbs
3. Do not press the crumbs too hard to keep the coating light

Fry

1. Heat the clarified butter in a pan and fry for two minutes
2. Flip and cook until both sides are golden and the coating puffs
3. Serve immediately with a lemon wedge and some fresh parsley garnish

Tips

• The meat must be very thin to cook through in two minutes
• Shaking the pan while frying helps the breading to pull away slightly
• Use clarified butter to avoid burning the milk solids during high heat