Wiener Schnitzel

Trim any excess fat from the Veal Cutlets and, working between two sheets of plastic wrap, gently pound them to an even thickness of about ¼ inch; season both sides lightly with Salt.

Set up a three-dish dredging station: place All-purpose Flour in the first shallow dish, lightly beaten Eggs (seasoned with a pinch of salt) in the second, and Fine Plain Breadcrumbs in the third.

Dredge each cutlet first in the flour, shaking off the excess, then dip into the beaten eggs until coated, letting excess drip back into the bowl, and finally press into the breadcrumbs so they are evenly and gently coated.

Heat a large skillet over medium–high heat and add enough Clarified Butter to generously coat the bottom (about 2–4 tablespoons depending on pan size); when the butter shimmers and is hot but not smoking, add the cutlets in a single layer without crowding.

Fry the cutlets 2–3 minutes per side, or until a deep golden brown forms; adjust heat as needed so the crust browns evenly without burning. Work in batches and add a little more clarified butter between batches if the pan gets dry.

Transfer cooked cutlets to a wire rack or paper towel–lined plate to drain and rest briefly so the crust stays crisp. Serve immediately with lemon wedges, a spoonful of Lingonberry Jam, and a sprinkle of chopped Parsley; offer extra Lemon wedges for squeezing over the schnitzel.