Ingredients:

  • 1 pound (450g) veal cutlets (scaloppine), about 1/4 inch (6mm) thick
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) all-purpose flour (plain flour)
  • 2 large eggs, lightly beaten
  • 1 cup (100g) plain breadcrumbs (panko breadcrumbs are an acceptable alternative)
  • 1/4 cup (25g) grated Parmesan cheese (optional)
  • 1/2 cup (120ml) clarified butter (ghee) or vegetable oil
  • Lemon wedges, for serving
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Place veal cutlets between two sheets of plastic wrap. Pound to a uniform thickness of about 1/8 inch (3mm). Season both sides with salt and pepper.
  2. Place flour in one shallow dish, beaten eggs in another, and breadcrumbs (mixed with Parmesan cheese, if using) in the third dish.
  3. Dredge each cutlet in flour, shaking off excess. Dip in beaten eggs, ensuring it's fully coated. Press into breadcrumbs, coating evenly on both sides.
  4. Place the breaded cutlets on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 15 minutes.
  5. Heat clarified butter or oil in a large skillet over medium-high heat until shimmering.
  6. Carefully place the breaded cutlets in the hot oil, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through.
  7. Remove schnitzel from the pan and place on paper towels to drain excess oil. Serve immediately with lemon wedges and chopped parsley.