Veal Schnitzel
Ingredients
- 4 pcVeal cutlet (very thin)
- 100 gWheat flour (sifted)
- 2 pcEgg (beaten)
- 150 gBreadcrumbs (fine)
- 60 gUnsalted butter (in pieces)
- 50 mlSunflower oil (for frying)
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
- 1 pinchGray sea salt (for seasoning)
- 1 pinchBlack pepper ground (for seasoning)
Method
A golden, puffed breading that cracks under the teeth, revealing tender veal. The scent of nutty browned butter meets a sharp hit of fresh lemon juice at the very end.
- 1
Place the cutlets between two sheets of cling film. Pound firmly with the bottom of a heavy pan to reach a consistent 5mm thickness. The meat must be thin to cook instantly.
- 2
Dredge each cutlet in flour, shake off the excess. Dip in beaten egg mixed with a drop of oil, then in breadcrumbs. Do not press the crumbs down: they need to stay loose to puff up during frying.
- 3
Heat oil and butter. When the butter foams and sizzles, lay the meat in. Baste continuously with the hot fat. The breading should turn golden and slightly lift away from the meat to form ripples.
Frequently asked questions
How do you get this dish right?
- The meat needs to swim in the fat for the breading to puff up properly.
- Never pierce the meat with a fork; use a spatula to keep the juices inside.
How long does this dish keep?
Eat immediately. The breading loses its crispness in the fridge.
