Wiener Schnitzel

Ingredients

• 4 pieces veal escalopes
• 100 g plain flour
• 3 pieces eggs
• 200 g fine dry breadcrumbs
• 400 g clarified butter or lard
• 1 pieces lemon
• 1 tsp salt

Steps

1. 1
   Beat each escalope between two sheets of cling film until an even 4 mm thick. Work from the centre outwards.
2. 2
   Season the veal on both sides.
3. 3
   Set out three plates: flour, beaten egg loosened with a spoon of cream, and breadcrumbs.
4. 4
   Coat each escalope in flour, then egg, then crumbs — pressing the crumbs on lightly. A tight coating cannot puff.
5. 5
   Heat the fat in a wide pan to 170C, deep enough for the schnitzel to float.
6. 6
   Slide one in and immediately start swirling the pan so hot fat washes over the top. It should puff away from the meat within 30 seconds.
7. 7
   Fry about 90 seconds per side to a light gold, then drain on paper.
8. 8
   Serve at once with a lemon wedge. A schnitzel that waits is a schnitzel that sags.