Wiener Schnitzel is a classic Austrian dish, known worldwide for its simplicity and perfect technique. It consists of a thin, tenderized veal cutlet, breaded with a light, airy coating and quickly pan-fried until golden brown.

Prep Time	Cook Time	Serves
20 minutes	10 minutes	4

Part A: Ingredients

• Meat: 4 Veal Cutlets (preferably from the leg/top round, about 4-5 oz each).
• Breading: 1 cup All-Purpose Flour, 2 large Eggs (lightly beaten), 2 cups Fine, Dry Breadcrumbs (Panko is acceptable, but traditional uses finely sifted rolls).
• Frying: $1/2$ cup Clarified Butter (or a neutral oil like canola mixed with a pat of butter).
• Garnish: Fresh Lemon Wedges, Salt (preferably fine sea salt).

Part B: Instructions

Step 1: Prep the Veal

1. Place the veal cutlets one at a time between two sheets of plastic wrap.
2. Using the flat side of a meat mallet, gently pound the cutlets until they are very thin (about 1/8 to 1/4 inch thick). They should be uniform in thickness.

Step 2: The Breading Station (Paniert)

1. Set up a classic breading station with three shallow dishes:
   • Dish 1: Flour, seasoned lightly with salt and pepper.
   • Dish 2: Beaten eggs, seasoned lightly with salt.
   • Dish 3: Fine, dry breadcrumbs.
2. Coat: Take one cutlet. Dust lightly in the flour, shaking off excess.
3. Dip completely in the beaten egg, ensuring it is fully coated. Let the excess egg drip off.
4. Place the cutlet in the breadcrumbs. Gently press the crumbs onto the cutlet—do not press the crumbs firmly into the meat. The crumbs should adhere loosely to achieve the characteristic “souffléed” or ruffled crust.

Step 3: Frying the Schnitzel

1. Heat the clarified butter (or oil/butter mix) in a large, wide skillet over medium-high heat. You need enough fat to allow the schnitzel to float (about $1/2$ inch deep).
2. When the fat is hot (it should shimmer), carefully place 1-2 cutlets in the skillet. Do not overcrowd.
3. Fry for 2-3 minutes per side. While frying, gently shake the pan back and forth; this allows the hot fat to flow over the top of the cutlet, causing the breading to separate slightly and puff up.
4. The schnitzel is done when it is golden brown and the crust is airy and light.

Step 4: Serve

• Remove the schnitzel from the fat and place it briefly on paper towels.
• Immediately sprinkle the schnitzel generously with fine sea salt.
• Serve piping hot, traditionally garnished only with a fresh lemon wedge (the acid cuts the richness). Serve alongside potato salad or lingonberry jam.