Wiener Schnitzel

Prepare the Cutlets

Season the veal cutlets with salt and pepper on both sides.

Bread the Cutlets

Set up a breading station with three shallow dishes. Place the flour in the first dish, beaten eggs in the second dish, and breadcrumbs in the third dish.

Dredge each cutlet in the flour, shaking off any excess. Dip the cutlet into the beaten eggs, ensuring it is fully coated. Finally, press the cutlet into the breadcrumbs, coating it evenly and pressing gently to adhere.

Fry the Cutlets

In a large skillet, heat the clarified butter or vegetable oil over medium-high heat. The oil should be hot but not smoking.

Fry the breaded cutlets one at a time (or two at a time if your skillet is large enough) for about 2-3 minutes on each side, or until golden brown and crispy. Be careful not to overcrowd the skillet.

Use tongs to remove the schnitzels from the skillet and place them on a paper towel-lined plate to drain any excess oil.

Serve

Transfer the Wiener Schnitzel to a serving platter. Garnish with fresh parsley and serve with lemon wedges on the side.