Wiener Schnitzel

Ingredients

• 2 pcs Veal Cutlet
• 80 g All Purpose Flour
• 2 pcs Egg
• 120 g Breadcrumbs
• 1.5 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 250 ml Clarified Butter
• 1 pcs Lemon
• 2 tbsp Lingonberry Jam
• 2 tbsp Parsley

Method

1. Lay {veal_cutlet} between sheets of parchment and pound with a meat mallet until very thin and even. Pat dry, then season both sides with {kosher_salt} and {black_pepper} so the coating adheres and the meat cooks evenly.
2. Arrange {all_purpose_flour}, beaten {egg}, and loose {breadcrumbs} in separate shallow dishes. Season the {all_purpose_flour} and {egg} lightly with {kosher_salt} so every layer is flavored.
3. Dredge {veal_cutlet} in {all_purpose_flour}, dip in {egg}, then coat in {breadcrumbs} without pressing so the crumb stays airy and can ripple in the pan.
4. Cut {lemon} into wedges and finely chop {parsley} for a fresh finish that lifts the rich crust.
5. Heat {clarified_butter} in a wide skillet over medium heat to about 170C. Fry {veal_cutlet} one at a time, swirling the pan constantly so hot fat washes over the top. Cook until deep golden and puffed, turning once, and do not crowd or press the meat.
6. Transfer {veal_cutlet} to a rack or paper towels and rest briefly until the crust is set and the juices settle.
7. Plate {veal_cutlet} at once, scatter with {parsley}, add {lemon} for squeezing, and serve with {lingonberry_jam} if using for bright, sweet-tart contrast.