Veal "wienerschnitzel" Recipe

Prepare the veal

If the cutlets are thicker than 1/4 inch, lay each between two sheets of plastic wrap or parchment and gently pound with a meat mallet or rolling pin to an even thickness of about 1/8–1/4 inch. Trim any excess fat or silver skin. Pat dry thoroughly with paper towels.

Season veal

Season both sides of each veal cutlet lightly with 1 tsp of the salt and a light dusting of the black pepper. Reserve remaining salt for breadcrumbs (see below).

Set up breading station

Place the flour in a shallow wide dish. In a second shallow bowl, whisk together the eggs and milk until blended. In a third shallow dish combine the breadcrumbs, remaining 1/2 tsp salt, paprika (if using), and a pinch more black pepper; mix to combine.

Bread the cutlets

Working with one cutlet at a time, dredge it in flour and shake off excess, dip into the egg mixture letting excess drip off, then press into breadcrumbs, coating thoroughly but without compacting (the crumbs should adhere loosely for a light, crisp crust). Place breaded cutlets on a wire rack (not on a plate) to rest for 10–15 minutes — this helps the crumb adhere and prevents them from becoming soggy.

Heat fat

In a large skillet (preferably stainless steel or cast iron) add the clarified butter or oil to a depth of about 1/4–1/3 inch. Heat over medium-high until the fat reaches about 325–350°F (use a thermometer) or when a small breadcrumb sizzles immediately but does not burn. Adjust heat to maintain temperature; it should be hot enough for a lively sizzle but not smoking.

Fry the cutlets

Working in batches (do not crowd the pan), gently lay each breaded veal cutlet into the hot fat. Fry 1–2 minutes per side until golden brown and crisp — because the cutlets are thin this is quick. Use tongs to hold and adjust as needed. If the crust browns too fast, lower the heat slightly. Aim for an internal temperature of 145°F if you want to check doneness; traditionally veal wienerschnitzel is cooked quickly to a tender finish.

Drain and finish

Transfer cooked cutlets to a wire rack set over a baking sheet or to paper towels for a minute to drain. For extra flavor, add the 2 tbsp unsalted butter to the hot frying fat at the end, swirl to brown slightly, then spoon the nutty butter over each cutlet once plated.

To serve, place each schnitzel on a warmed plate, sprinkle lightly with chopped parsley, and place a lemon wedge alongside. Squeeze lemon over the schnitzel just before eating. Serve immediately with potato salad, parsley potatoes, or a simple green salad.