Wiener Schnitzel

Method

1. 01

   Put the potatoes in salted water, bring to a boil, and cook until tender. Drain, cool just enough to handle, then slice or halve them. Toss the warm potatoes with the cucumber, a squeeze of lemon, a little salt, and black pepper; keep the side at room temperature.

   ⏱ 18 min
2. 02

   Pat the veal dry. Place each piece between sheets of plastic wrap and gently pound to about 4-6 mm thick, keeping the meat even rather than torn. Season both sides with salt and a light pinch of black pepper.

   
3. 03

   Set up three shallow dishes: 80 g flour in the first, 2 lightly beaten eggs in the second, and 120 g breadcrumbs in the third. Dredge each cutlet in flour, dip in egg, then coat with breadcrumbs without pressing hard so the crust can puff away from the meat.

   
4. 04

   Heat the 80 g ghee and 120 ml sunflower oil in a wide pan over medium-high heat until a few breadcrumbs sizzle immediately. The fat should be deep enough for the schnitzel to move freely rather than sit dry on the pan.

   ⏱ 3 min
5. 05

   Fry the schnitzels in batches for 2-4 minutes per side, gently swirling the pan so hot fat washes over the crumb. Turn with a spatula, not a fork, and cook until the coating is golden and airy.

   ⏱ 8 min
6. 06

   Drain the schnitzels briefly on paper towels, season with a final small pinch of salt if needed, and serve right away with lemon wedges and the potato-cucumber side.