👨‍🍳 Instruktioner

1. 1

   Prepare the veal: Place one veal cutlet between two pieces of plastic wrap or in a sturdy plastic bag. Using a meat mallet or the bottom of a heavy pan, gently but firmly pound the veal to an even thickness of about 5mm (1/4 inch). Repeat with the remaining cutlets. Be careful not to tear the meat. Season both sides of each pounded cutlet generously with salt and freshly ground black pepper.

   ⏱️ 10 minutes
2. 2

   Set up the breading station: Arrange three shallow dishes or plates. Place the flour in the first dish. In the second dish, whisk the eggs with a tablespoon of water or milk until well combined. Place the breadcrumbs in the third dish. Ensure the dishes are wide enough to accommodate the cutlets.

   ⏱️ 5 minutes
3. 3

   Bread the veal: Working with one cutlet at a time, first dredge it thoroughly in the flour, shaking off any excess. Then, dip it into the beaten egg mixture, ensuring it's fully coated, and let any excess drip off. Finally, press the cutlet firmly into the breadcrumbs, coating both sides evenly. Gently press the breadcrumbs onto the meat to ensure a good adhesion. Set the breaded cutlets aside on a clean plate or wire rack while you prepare the pan.

   ⏱️ 5 minutes
4. 4

   Heat the fat: In a large, heavy-bottomed skillet (cast iron or stainless steel works well), heat a generous amount of clarified butter or oil over medium-high heat. You want enough fat to come about halfway up the sides of the schnitzel. The fat is ready when a breadcrumb dropped into it sizzles immediately and floats to the surface, turning golden brown within seconds. Aim for a temperature of approximately 170°C (340°F).

   ⏱️ 5 minutes
5. 5

   Fry the schnitzel: Carefully place 1 or 2 breaded cutlets into the hot fat, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per side, or until deeply golden brown and puffed. To achieve the signature ruffled appearance, gently swirl the pan continuously while the schnitzel fries. This causes the fat to bubble up around the edges of the breading, creating delicate waves. Adjust the heat as needed to maintain a consistent frying temperature and prevent burning.

   ⏱️ 4-6 minutes
6. 6

   Drain and serve: Once golden brown and cooked through, remove the schnitzel from the pan using tongs and drain on a wire rack set over a baking sheet or on paper towels. This helps keep the coating crisp. Repeat with the remaining schnitzel, adding more fat to the pan if necessary and ensuring it's hot before adding the next batch. Serve immediately with fresh lemon wedges.

   ⏱️ 2 minutes