The undisputed king of breaded cutlets. True Wiener Schnitzel is made with veal, pounded thin, and fried in clarified butter for a golden, soufflé-like crust that ripples away from the meat.
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Place the veal cutlets between two sheets of plastic wrap and pound them gently until they are uniformly thin (about 4mm)
Set up a breading station: all purpose flour on one plate, beaten eggs on a second deep plate, and breadcrumbs on a third plate
Season the veal cutlets with salt on both sides
Dredge each cutlet in flour (shake off excess), dip in egg wash (ensure full coverage), and finally coat in breadcrumbs
Heat about 2cm of clarified butter in a large pan to 340°F (170°C). Ideally, the Schnitzel should swim
Place the Schnitzel in the hot fat and fry, constantly swirling the pan so the hot fat washes over the top
Flip carefully and fry the other side until golden brown
Remove the schnitzels from the pan and drain them on paper towels. Serve immediately with lemon wedges and lingonberry jam
