How to make it
5 steps. Take it one step at a time.
Place the veal cutlets between two sheets of plastic wrap and gently pound them
Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are evenly thin, about 4mm (1/8 inch) thick. Season both sides generously with salt and black pepper.
Prepare three shallow bowls
Prepare three shallow bowls. Place the flour in the first, the beaten eggs in the second, and the breadcrumbs in the third.
Dredge each cutlet
Dredge each cutlet in the flour, shaking off any excess. Dip into the egg to coat completely, then finally press into the breadcrumbs. Do not press the crumbs too hard into the meat; a light coating ensures the characteristic 'bubbles' form.
Heat clarified butter or oil
Heat clarified butter or oil in a large pan over medium-high heat until it reaches approximately 175°C (347°F). There should be enough fat so the schnitzels 'swim'. Fry the cutlets for 2-3 minutes per side, gently swirling the pan so the hot fat splashes over the top. This helps the breading rise.
6 minRemove the schnitzels
Once golden brown on both sides, remove the schnitzels and drain briefly on paper towels. Serve immediately with lemon wedges and a garnish of fresh parsley.
A little kitchen wisdom
The secret to a perfect souffle-like crust is to keep the schnitzel moving in the pan so the breading pulls away from the meat slightly. Always use high-quality clarified butter for the best flavor.
