Schnitzel (Wiener Schnitzel)

Schnitzel (Wiener Schnitzel)

2 escalopes of British rose veal (or pork)
Salt, to season
Pepper, to season
2 eggs
2 tbsp double cream
Flour, to coat
50g dried white breadcrumbs 
Vegetable oil, to fry
25g clarified butter or ghee
1 lemon, cut into wedges, to serve

METHOD

Put one of the escalopes on a chopping board, cover with greaseproof paper, and beat out as thinly as you can without making holes in it. Season both sides well. Repeat with the other.

Beat the eggs lightly with the cream in a wide, shallow bowl. Put a good handful of flour on a plate, and tip the breadcrumbs on to another plate.

Heat 1/2cm oil in a deep, wide frying pan until a breadcrumb sizzles and quickly browns. While that’s heating, dip the escalopes in turn in the flour, egg and lastly the breadcrumbs, making sure they’re evenly covered with each layer, but being careful not to press them into the breadcrumbs too hard.

Add the butter to the pan and once foaming, drop in the escalopes (if they’re too large, you may have to do them in batches). Cook until golden brown on the bottom, swirling the pan constantly to cascade oil over the top.

Turn over and repeat – once both sides are golden (a matter of minutes), the schnitzel are ready. Blot quickly with kitchen paper and then serve immediately with lemon to squeeze over.