Classic Wiener Schnitzel by Tanerxaydin

Ingredients

• 2 (about 150g / 5 oz each) veal cutlets, from the leg, pounded very thin
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 large eggs, lightly beaten
• 1 cup plain breadcrumbs
• 1/2 cup clarified butter (or neutral oil with a bit of butter)
• 1 lemon, cut into wedges (for serving)
• 2 tbsp lingonberry jam (for serving)
• 2 medium potatoes, boiled and chopped (for parsley potatoes)
• 2 tbsp fresh parsley, chopped (for parsley potatoes)

Instructions

1. Place each veal cutlet between two sheets of plastic wrap. Using a meat mallet, pound them evenly until very thin, about 1/8 inch thick.
2. Season both sides of the pounded veal with salt and black pepper.
3. Prepare three shallow dishes. In the first, place the flour. In the second, whisk the eggs until smooth. In the third, place the breadcrumbs, ensuring they are loose and not pressed.
4. Dredge each veal cutlet in the flour, shaking off any excess. Dip into the beaten egg, allowing any extra to drip off. Finally, coat generously with breadcrumbs, ensuring not to press them onto the meat.
5. In a large, heavy-bottomed skillet, melt the clarified butter over medium-high heat until shimmering, about 2-3 minutes. The fat should be deep enough to partially submerge the schnitzel.
6. Carefully place one or two breaded cutlets into the hot butter, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, gently swirling the pan to ensure even cooking and to encourage the breading to soufflé and become golden brown and crispy.
7. Remove the schnitzel from the pan and place on a wire rack set over paper towels to drain excess fat. Repeat with remaining cutlets.
8. While the schnitzel rests, toss the boiled and chopped potatoes with the fresh parsley and a pinch of salt
9. Serve the Wiener Schnitzel immediately with lemon wedges, lingonberry jam, and parsley potatoes.