The legendary Viennese veal cutlet, pounded thin, triple-dredged, and fried in lard until golden, traditionally served with lingonberry jam and cucumber salad.
Ingredients
- 4 veal cutlets (top round
- 150g each)
- 100g flour
- 2 eggs (beaten)
- 100g fine breadcrumbs
- 100g lard or clarified butter
- 1 lemon
- salt
- lingonberry jam
Instructions
1
Pounding
Place cutlet between plastic wrap. Pound with meat mallet to 1/8 inch thickness, being gentle not to tear.
2
Seasoning
Salt cutlets lightly.
3
Dredging
Dredge in flour, shake off. Dip in egg, let excess drip. Coat in breadcrumbs, pressing gently. Let rest 15 minutes.
4
Frying
Heat lard in large skillet (cast iron ideal) to 350°F (175°C). Fry one at a time, 2-3 minutes per side, until golden. Do not crowd.
5
Draining
Drain on rack (never paper, which steams the crust).
6
Service
Serve immediately with lemon wedges, lingonberry jam, and buttered parsley potatoes or cucumber salad.