Wiener Schnitzel

Ingredients7

• veal escalopes4 (about 600 g)
• salt1 tsp
• all-purpose flour80 g
• eggs3
• fine dry breadcrumbs150 g
• clarified butter250 g
• lemon1

Method

1. Place each veal escalope between sheets of plastic and pound to about 4 mm thick. Season lightly with salt.
2. Set up three shallow dishes: flour, beaten eggs, and fine breadcrumbs.
3. Dredge each cutlet in flour, shake off the excess, dip in egg, then coat in breadcrumbs. Press the crumbs on gently and do not flatten the coating.
4. Heat clarified butter in a wide pan until hot but not smoking, deep enough for the cutlets to swim.
5. Fry one or two cutlets at a time for about 2–3 minutes per side until golden, swirling the pan so the fat foams over the crust.
6. Drain briefly on a rack or paper. Serve at once with lemon wedges.