Wiener Schnitzel

Ingredients

• 1.25 pounds veal cutlets – pounded to 0.25 inch thick
• 2 teaspoons fine salt
• 1 cup all-purpose flour
• 3 large eggs – beaten
• 2 cups plain dry breadcrumbs
• 1.5 cups clarified butter
• 1 large lemon – cut into wedges (for serving)
• 4 sprigs flat-leaf parsley – for serving
• 0.5 cup lingonberry preserves – for serving

Instructions

1. Place the veal cutlets between sheets of plastic wrap and pound evenly to about 0.25 inch thick. Pat dry and season both sides evenly with the salt. Let sit 5 minutes.
2. Set up a breading station: put the flour in one shallow dish, the beaten eggs in a second, and the breadcrumbs in a third.
3. Pour clarified butter into a wide 12-inch skillet to a depth of about 0.5 inch (about 1.5 cups). Heat over medium to medium-high until the fat reaches 350°F/175°C; it should shimmer and a breadcrumb dropped in will bubble briskly.
4. Working one piece at a time, dredge a cutlet in flour, shaking off excess. Dip in beaten eggs, letting excess drip, then coat in breadcrumbs, pressing very lightly so the crumbs adhere without compacting. Set on a rack while you bread the remaining cutlets.
5. Fry 1–2 cutlets at a time, laying them in the hot fat away from you. Gently shake the pan so hot fat washes over the top and spoon fat over the cutlets; fry 2–3 minutes per side until deep golden, crisp, and the coating is slightly puffed. Adjust heat to keep the fat between 340–360°F/170–182°C.
6. Lift each schnitzel, let excess fat drip back into the pan, and hold it vertically for a moment to drain. Transfer to a rack or paper towels. Repeat with remaining cutlets, allowing the fat to return to temperature between batches.
7. Serve immediately, garnished with a parsley sprig and a lemon wedge, with lingonberry preserves alongside.