Wiener Schnitzel

Place each veal cutlet between two sheets of cling film and pound firmly with a meat mallet, working from the centre outwards, until the meat is uniformly thin — about three to four millimetres thick throughout.

Season the pounded cutlets lightly on both sides with fine salt just before breading. Set up three shallow dishes in a line: seasoned flour in the first, beaten eggs in the second, and breadcrumbs in the third.

Dredge each cutlet in flour, shaking off all excess. Dip into the beaten egg, letting any surplus drip away. Finally, lay it in the breadcrumbs and sprinkle crumbs on top without pressing them into the meat.

The coating must remain loose and uncompressed so that it puffs and separates from the meat during frying, creating the characteristic wavy, souffled crust that defines an authentic Wiener Schnitzel.

Heat the clarified butter in a large, heavy skillet until it reaches 170C (340F). There must be enough fat that the schnitzel can swim freely — at least one centimetre deep in the pan.

Carefully lay one or two schnitzels into the hot fat without crowding. Gently swirl and tilt the pan continuously during frying so hot fat washes over the top surface, which helps the breadcrumb coating puff up.

Fry for about two to three minutes per side until the coating is an even golden colour. Use a spatula to turn — never pierce the coating with a fork, as this would release steam and prevent proper puffing.

Drain each schnitzel briefly on a wire rack set over paper towels. Serve immediately on warmed plates with a wedge of lemon, garnished with parsley. Traditional accompaniments include potato salad or parsley potatoes.