Schnitzel in Vienna is often made with pork-an inexpensive alternative to veal, the meat original to the dish.
Yield: serves 2
- 10 tbsp. butter
- 4 (4-oz.) pieces veal top round, pounded to 1/4" thick
- 1 cup flour
- 2 eggs
- 2 cups fresh bread crumbs
- 8 tbsp. vegetable oil
- 1 lemon, halved clockwise
- Melt butter in a small skillet over medium heat, skimming foam as it rises to the surface, and cook until foam subsides, 2-3 minutes. Pour clarified butter into a small bowl, discarding milky solids, and set aside.
- Season veal with salt and set aside. Put flour into a wide shallow dish and set aside. Lightly beat eggs in a second wide shallow dish and set aside. Put bread crumbs into a third wide shallow dish and set aside. Dredge 1 piece of veal at a time in flour, shaking off excess, then dip into egg, evenly coating each side, then dredge in bread crumbs.
- Heat 4 tbsp. of the clarified butter and 4 tbsp. of the oil together in each of 2 large heavy-bottomed skillets over medium-high heat until hot but not smoking. Cook 2 pieces of veal at a time in each skillet, turning once and gently shaking skillet over heat, until golden brown and puffed slightly, 1 - 1½ minutes per side. Drain on paper towels.
- Divide veal between 2 large warm plates and serve each with half a lemon.