Veal Schnitzel

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 671
• Protein: 42 g
• Carbs: 47 g
• Fat: 33 g

Ingredients

• 4 piece Veal cutlet ( very thin )
• 100 g Wheat flour ( sifted )
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs ( fine )
• 60 g Minimum butter sweet ( in pieces )
• 50 ml Sunflower oil ( for frying )
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )
• 1 pinch Gray sea salt ( for seasoning )
• 1 pinch Black pepper ground ( for seasoning )

Instructions

1. Flatten the meat

   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. Bread the cutlets

   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. Fry in nut butter

   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.

Chef's tips

• 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.

Storage

Eat immediately. The breading loses its crispness in the fridge.