Ingredients
4 veal cutlets (about 1/4 inch thick; you can also use pork or chicken as substitutes)
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs (preferably fresh or panko for extra crispiness)
Salt and freshly ground black pepper, to taste
1/2 cup vegetable oil (or clarified butter, for frying)
Lemon wedges, for serving
Chopped parsley, for garnish (optional)
Instructions
1. Prepare the Veal:
Place each veal cutlet between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound the veal to an even thickness, about 1/4 inch. This helps tenderize the meat and ensures even cooking.
2. season the Veal:
Season the veal cutlets with salt and freshly ground black pepper on both sides.
3. Prepare the Breading Station:
Set up a breading station with three shallow dishes:
Dish 1: Flour.
Dish 2: Beat the eggs in a bowl.
Dish 3: Breadcrumbs.
4. Bread the Cutlets:
Dredge each veal cutlet in flour, shaking off excess.
Dip it into the beaten eggs, allowing any excess to drip off.
Coat it with breadcrumbs, pressing lightly to ensure an even coating.
5. Fry the Schnitzels:
Heat the vegetable oil (or clarified butter) in a large skillet over medium-high heat. There should be enough oil to come halfway up the sides of the schnitzels.
Once the oil is hot (you can test it by dropping a small piece of bread into the oil; it should sizzle and brown in about 30 seconds), carefully add the breaded veal cutlets.
Fry the cutlets for about 2-3 minutes on each side, or until they are golden brown and crispy. Adjust the heat as needed to avoid burning.
6. Drain and Serve:
Transfer the cooked schnitzels to a paper-towel-lined plate to drain excess oil.
Serve hot, garnished with lemon wedges and a sprinkle of chopped parsley if desired.
