Ingredients:
- 4 veal cutlets (loin or top round, about 6 oz/170g each), pounded ⅛ inch thin
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup fine, unseasoned breadcrumbs (Semmelbrösel preferred)
- 3/4 cup clarified butter (Butterschmalz) or ghee, or neutral oil blend for frying (enough for 1/2 inch depth)
- Fine salt, to taste
- Freshly ground black pepper, to taste
- 1 lemon, cut into wedges (for serving)
Instructions:
- Place veal cutlets between two sheets of plastic wrap. Using the flat side of a meat mallet, gently pound starting from the center and working outwards until the veal is uniformly ⅛ inch (2-3 mm) thick. Handle delicately.
- Set up three shallow dishes: one with flour, one with the lightly beaten eggs (seasoned with a pinch of salt), and one with fine breadcrumbs.
- Immediately before breading, lightly season the pounded veal with salt and pepper. First, dredge the veal completely in flour, shaking off all excess. Next, dip quickly in the egg wash, allowing excess to drip off. Finally, lay the schnitzel into the breadcrumbs. DO NOT PRESS the crumbs; gently spoon crumbs over the top and flip. The crumbs must remain loose for the airy 'soufflé' effect.
- Pour the clarified butter (or oil blend) into a heavy-bottomed skillet until it is about ½ inch deep. Heat until the fat reaches 340°F to 350°F (170°C to 180°C). Test readiness with a single dropped breadcrumb—it should sizzle immediately.
- Carefully place one or two cutlets into the hot fat. As the schnitzel fries, gently shake the pan back and forth (schwenken) to help the fat move over the top and encourage the coating to puff and separate. Fry for 2 to 3 minutes until the underside is a rich golden brown. Flip and repeat for the other side. The total cook time is very short.
- Transfer the schnitzel immediately to a wire rack lined with paper towels (to prevent steam from accumulating). Season again lightly with fine salt while hot. Serve immediately with fresh lemon wedges.