Wiener Schnitzel

Prepare the breading station: One large, flat plate each for breadcrumbs, whisked eggs, and flour.

Freezer bag and meat mallet.

Butter is significantly more expensive than vegetable fats or chemical butter phases. Clarified butter is even more expensive than regular butter. But trust me, if you're already buying an expensive veal leg for your expensive schnitzel, then invest a few more euros in really good clarified butter. Clarified butter not only doesn't brown or burn, but it simply tastes a thousand times better than anything else.

Cut the veal leg into slices of approx. 150 grams.

Halve each slice of meat so you have relatively thick pieces weighing 75 grams.

Pound the meat pieces into schnitzels 0.3 - 0.5 cm thick.

Melt the clarified butter in a large pan.

Moisten the pounded meat pieces under running water.

Roll the moistened meat pieces in flour.

Roll in the whisked egg.

Roll in the breadcrumbs.

Place the breaded schnitzel in the pan over high heat.

Continuously move the pan back and forth so the schnitzel doesn't stick to the bottom. The schnitzel should swim in the clarified butter, and the melted clarified butter should be able to flow over the surface of the schnitzel when you swirl the pan.

Pan-fry each side until the desired golden-brown color.

Best served with fresh potato salad or fried potatoes and cold-stirred cranberries.

Simple, few ingredients but soooo delicious!