Wiener Schnitzel (Viennese Schnitzel)

Place veal escalopes between two sheets of cling film and pound them thinly to about 2-3 mm thickness using a meat mallet or rolling pin. Season lightly with salt and pepper.

Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each schnitzel first in flour, shaking off excess, then dip in egg, ensuring it's fully coated, and finally press into breadcrumbs, making sure they adhere well.

Heat the clarified butter or oil in a large frying pan over medium-high heat. The fat should be deep enough to cover at least half of the schnitzel. Fry the schnitzels for 2-3 minutes per side until golden brown and crispy, gently shaking the pan occasionally to allow the hot fat to 'soufflé' the breading.

Remove the fried schnitzels from the pan and let them drain on paper towels to remove excess fat. Serve immediately with a wedge of lemon for squeezing over.