Wiener Schnitzel

8 veal loin slices, about 3 oz (90 g) each

Salt to taste

4 eggs

3/4 cup (100 g) flour, sifted

1 1/2 cups (200 g) breadcrumbs, very fine

2 1/2 sticks (300 ml) butter

7 Tbsp (103.5 ml) vegetable or peanut oil

Lemon slices and parsley for garnish

Parsley-tossed boiled potatoes, potato salad with optional cucumber slices, or lamb lettuce (Austrian Vogerlsalat).

Tenderize the veal with a meat tenderizer tool to about 1/16 – 1/8˝ (2–4 mm) and salt on both sides. On a flat plate, stir the eggs briefly with a fork; they will become too thin if you beat them too much. Lightly coat the veal slices in flour, then dip into the egg and finally, coat in breadcrumbs.

Heat the butter and oil in a large pan, allowing the fat to get very hot, and fry the schnitzels until golden brown on both sides. Make sure to toss the pan regularly so that the schnitzels are surrounded by oil and the breading becomes “fluffy.”

Remove the cutlets and drain on paper towels. Fry the parsley in the remaining oil and drain. Place the schnitzels on a warmed plate and serve garnished with parsley and slices of lemon.