Ingredients:

  • 4 Veal cutlets (scallopini), about 4-6 ounces (115-170g) each, pounded to 1/4-inch (6mm) thickness
  • 1/2 teaspoon (2.5ml) kosher salt, plus more to taste
  • 1/4 teaspoon (1.25ml) freshly ground black pepper, plus more to taste
  • 1/2 cup (60g) all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups (120g) fine dry breadcrumbs (Panko breadcrumbs work well)
  • 1/2 cup (115g/ 1 stick) unsalted butter
  • 1/4 cup (60ml) vegetable oil (for frying)
  • Lemon wedges (optional)
  • Fresh parsley, chopped (optional)

Instructions:

  1. Pound veal cutlets to ¼-inch (6mm) thickness between sheets of plastic wrap. Season both sides with salt and pepper.
  2. Place flour in one shallow dish, beaten eggs in the second, and breadcrumbs in the third.
  3. Dredge each cutlet in flour, shaking off excess. Dip in beaten eggs, allowing excess to drip off. Coat thoroughly with breadcrumbs, pressing gently to adhere.
  4. In a large skillet, melt butter with vegetable oil over medium-high heat.
  5. Carefully place breaded cutlets in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through. Check that internal temperature reaches 145°F (63°C).
  6. Transfer schnitzel to a wire rack or paper towel-lined plate to drain excess oil.
  7. Serve hot schnitzel with lemon wedges and chopped parsley (optional).