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Wiener Schnitzel is the national dish of Austria, a very thin, pan-fried veal cutlet, often described as golden, crisp, and delicate. The key to authenticity is ensuring the breading is light, puffy, and detaches slightly from the meat, known as Soufflé.

Prep Time	Cook Time	Serves
15 minutes	10 minutes	4

Part A: Ingredients

• Meat: 4 Veal Cutlets (from the leg, about 4 oz each).
• Breading: 1 cup All-Purpose Flour, 2 large Eggs (lightly beaten with 1 Tbsp water), 1 cup Fine, Dry Breadcrumbs (absolutely not Panko).
• Frying: $1/2$ cup Clarified Butter (Butterschmalz) or Vegetable Oil.
• Finish: Salt (essential), 4 Lemon Wedges, Lingonberry Jam (optional side).

Part B: Instructions

Step 1: Pound the Veal

1. Place the veal cutlets between two sheets of plastic wrap. Using a meat mallet, pound the cutlets aggressively to a thickness of about $1/8$ inch (they should be very thin and wide).
2. Season both sides of the pounded veal generously with salt.

Step 2: The Breading Station

1. Set up a classic three-stage breading station: Flour, Egg, Breadcrumbs.
2. Dredge each cutlet in the flour, shaking off all excess.
3. Dip completely into the beaten egg mixture.
4. Finally, lay the cutlet into the dry breadcrumbs. Pat the breadcrumbs lightly onto the cutlet—do not press them firmly. This light application is crucial for the Soufflé effect.

Step 3: Pan Frying

1. In a large, heavy skillet, heat the clarified butter (or oil) to medium-high heat. The fat should be deep enough to come halfway up the side of the cutlets.
2. Carefully place one or two schnitzels in the hot fat (do not overcrowd).
3. Fry for 2–3 minutes per side. While frying, gently shake the pan or use a spoon to baste the top of the cutlet with hot fat. This encourages the breading to puff and separate (Soufflé).
4. The schnitzel is done when it is deep golden brown.

Step 4: Serve

• Remove the Wiener Schnitzel and drain immediately on paper towels.
• Sprinkle generously with fine salt immediately after removing from the pan.
• Serve piping hot with a fresh lemon wedge (a squeeze of lemon is obligatory) and traditionally with Erdäpfelsalat (Austrian potato salad) or lingonberry jam.