Schnitzel Wiener Art

Instructions

1. 1 Place veal cutlets between sheets of cling film and pound with a meat mallet until uniformly thin, about five millimeters thick.
2. 2 Season cutlets with salt on both sides. Set up three dishes: flour, beaten eggs, and breadcrumbs in sequence.
3. 3 Dredge each cutlet in flour, shake off excess, dip in egg, then press into breadcrumbs to coat evenly on all sides.
4. 4 Heat clarified butter in a large skillet over medium-high heat until shimmering. The butter should be deep enough to float the schnitzel.
5. 5 Fry each schnitzel for three minutes per side, gently swirling the pan so the breading puffs and turns golden brown.
6. 6 Drain briefly on paper towels, serve immediately with lemon wedges, lingonberry jam, and parsley.