Wiener Schnitzel

Cut the 300 g veal loin into 2 even pieces and place each between plastic wrap.

Pound from the center outward to about 3 mm thick so the meat cooks quickly and evenly without tearing.

Pat the veal dry and divide the 1 teaspoon salt over both sides of the two cutlets.

Set out 60 g flour, 2 beaten eggs, and 100 g breadcrumbs in separate dishes.

Coat the veal lightly in flour first, then shake off excess so the crust does not turn pasty.

Dip the floured veal in the beaten egg until no dry patches remain, then lay it in the breadcrumbs.

Press only lightly, just enough to cover it, so the crumb layer stays loose and crisp.

Melt 60 g clarified butter in a frying pan, adding more as needed so the cutlet can float freely.

The amount needed depends on the pan. Add a few breadcrumbs to check the heat; they should sizzle and bubble promptly before the veal goes in.

Fry without overlapping the cutlets, allowing about 2 to 4 minutes per side according to thickness.

Turn with a spatula without piercing the coating. When both sides are golden, drain briefly on kitchen paper and serve with lemon.