Wiener Schnitzel

Ingredients

• 4 veal escalopes (about 150g each)
• 100g plain flour
• 3 eggs, beaten
• 200g fine white breadcrumbs
• 1 tsp salt
• half tsp white pepper
• 150ml clarified butter or neutral oil
• 1 lemon, cut into wedges
• to serve lingonberry jam

Method

1. Place each escalope between two sheets of cling film and pound to about 4mm thick. Season with salt and white pepper.
2. Set up a breading station: flour in one dish, beaten eggs in a second, breadcrumbs in a third.
3. Coat each escalope in flour, shake off excess, dip in egg, then press gently into breadcrumbs. Do not press too firmly — a loose crumb souffles and puffs as it fries.
4. Heat clarified butter in a large pan over medium-high heat. You need enough fat that the schnitzel almost swims.
5. Fry each schnitzel 2-3 minutes per side, swirling the pan so fat flows over the top, until deep golden. Work in batches.
6. Drain on a wire rack. Serve immediately with lemon wedges and lingonberry jam.