Crispy Breaded Veal Cutlet, Wiener Schnitzel Style

Prepare the veal: Place each veal cutlet between two sheets of plastic wrap. Using a meat mallet, pound them evenly to about 3-4 mm thin. This makes them tender and ensures quick cooking.

Season the veal: Remove the plastic wrap and season both sides of the pounded veal cutlets generously with salt and freshly ground black pepper. Do not be shy with the seasoning!

Set up breading station: Prepare three shallow dishes. In the first, place the flour. In the second, whisk the eggs until well combined. In the third, place the breadcrumbs.

Bread the cutlets: Dredge each veal cutlet first in the flour, shaking off any excess. Then dip it into the whisked egg, ensuring it's fully coated. Finally, press it firmly into the breadcrumbs, making sure the entire surface is covered. Do not press too hard; the breadcrumbs should remain somewhat airy.

Heat the fat: In a large, heavy-bottomed skillet, melt the butter with the vegetable oil over medium-high heat until it shimmers and reaches about 175°C. There should be enough fat to shallow-fry the schnitzel, about 1-2 cm deep.

Fry the schnitzel: Carefully place one or two breaded cutlets into the hot fat, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy. Spoon hot fat over the top of the schnitzel while it fries to ensure even cooking and puffiness.

Drain and serve: Remove the schnitzel from the pan and place it on a wire rack lined with paper towels to drain any excess fat. Serve immediately with a wedge of fresh lemon and a sprinkle of fresh parsley. Guten Appetit!