German
Schnitzel
Thin veal or pork cutlets fried in clarified butter until the breadcrumb crust ripples, puffs, and turns golden.
4 servings · 35 minutes prep · 12 minutes cook
Ingredients
Main
- 4 whole veal or pork loin cutlets, 5 oz each
- 1 1/2 tsp kosher salt
- 1/2 tsp white pepper
- 1/2 cup all-purpose flour
- 2 whole eggs, beaten
- 2 tbsp heavy cream
- 2 cups fine dry breadcrumbs
- 1 1/2 cups clarified butter
- 1 whole lemon, cut into wedges
Directions
Method
- Pound the veal cutlets pork loin cutlets between sheets of plastic wrap to 1/8 inch thick. Season with the kosher salt and white pepper, then rest for 15 minutes.
- Set the all-purpose flour, the egg beaten with the heavy cream, and the fine breadcrumbs in separate shallow dishes.
- Dredge each cutlet in flour, egg, and breadcrumbs, coating lightly without pressing the crumbs into the meat.
- Heat the clarified butter in a wide skillet to 335F.
- Fry the cutlets one or two at a time, shaking the pan so hot fat washes over the top, until puffed, golden, and {{temperature:145°F}} in the center, 2-3 minutes per side.
- Drain on a rack and rest for 3 minutes, then serve while the crust is crisp with lemon wedges.
