Wiener Schnitzel

Ingredients · per serving

• 60 g Breadcrumbs
• 1 wedge Lemon
• 40 g Plain flour
• small handful Fresh parsley
• to taste Black pepper
• 3 tbsp Vegetable oil
• 1 large Egg
• 20 g Butter
• 150 g Veal cutlet
• to taste Salt
• 1 tbsp Whole milk

Instructions

1. Place the cutlet between two sheets of cling film (or in a plastic bag). Pound with a meat mallet (or the bottom of a heavy pan) until evenly 5mm thick. CRITICAL — thin even cutlet = quick cooking = juicy inside.
2. Set up three shallow plates: 1) plain flour seasoned with salt + pepper. 2) the beaten egg + 1 tbsp milk whisked together. 3) the breadcrumbs.
3. Dip the cutlet first in flour (shake off excess), then in egg (let drip), then in breadcrumbs (press lightly to coat — don't pack hard).
4. Heat the butter + oil in a large frying pan over medium-high heat until shimmering — the oil should be deep enough to come halfway up the cutlet (about 5mm).
5. CAREFULLY lay the schnitzel in. It should sizzle immediately. Don't crowd the pan (work in batches if needed).
6. Cook 1.5 min until golden brown underneath. Flip carefully (don't splash hot oil). Cook another 1.5 min on the other side.
7. Lift onto paper towel to drain briefly. The coating should be deep golden and crispy.
8. Serve immediately with a wedge of lemon to squeeze over, and a parsley garnish. Classic sides: buttery boiled potatoes or potato salad with cucumber dressing.

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