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 g Clarified Butter
• 1 pcs Lemon
• 10 g Parsley
• 2 tbsp Lingonberry Preserves

Method

1. Place {veal_cutlet} between sheets of plastic wrap and pound to an even thinness with a meat mallet so the schnitzel cooks quickly and the crust can billow. Pat dry, then season both sides with {kosher_salt} and {black_pepper}.
2. Arrange {all_purpose_flour}, beaten {egg}, and {breadcrumbs} in separate shallow dishes. Season each layer lightly with {kosher_salt} so the crust is flavorful throughout.
3. Dredge {veal_cutlet} in {all_purpose_flour}, then coat with {egg}, then cover with {breadcrumbs} without pressing hard so the crumb stays loose and puffs in the pan.
4. Cut {lemon} into wedges and have {parsley} ready for finishing so the hot schnitzel can be served immediately at peak crispness.
5. Heat {clarified_butter} in a wide skillet over medium-high heat to a shimmering fry temperature. Cook {veal_cutlet} one at a time, swirling the pan so hot fat washes over the top and creates the signature rippled crust. Fry until deep golden and crisp, turning once, and do not crowd the pan or the coating will steam instead of puff.
6. Transfer {veal_cutlet} to a rack or paper towels and rest briefly so excess fat drains while the crust stays crisp.
7. Serve {veal_cutlet} at once with {lemon} for squeezing over, scatter with {parsley}, and add {lingonberry_preserves} alongside if using for a bright sweet-tart contrast.