Recreating the World’s Best Schnitzel

Ingredients

• 2 pieces Veal Cutlet (180‑200 g each, butterflied and pounded to 3‑4 mm thickness)
• 1 teaspoon Salt (for seasoning the meat)
• 1 tablespoon Vodka (brush onto cutlet before breading to create steam)
• 0.5 cup All-Purpose Flour (for dredging the cutlet)
• 2 large Eggs (scrambled to about 50% for airy coating)
• 1 cup Milk Bread Breadcrumbs (fine breadcrumbs made from milk bread; creates tight seal for steam)
• 4 tablespoons Clarified Butter (high smoke‑point fat for frying)
• 1 slice Lemon (for serving)
• 2 pieces Anchovy Fillet (wrapped with a caper to make a caper‑eye garnish)
• 2 pieces Capers (to wrap anchovy for caper‑eye garnish)

Instructions

1. Butterfly and Pound the Cutlet

   Place each veal cutlet on a cutting board, butterfly it with kitchen shears, cover with plastic wrap, and pound gently with a meat mallet until the thickness is uniformly 3‑4 mm.

   Time: PT5M

2. Season and Brush with Vodka

   Lightly season the pounded cutlets with salt, then brush each side with a thin layer of vodka.

   Time: PT2M

3. Prepare the Egg Mixture

   Crack the eggs into a shallow dish and whisk just until the whites and yolks are partially combined, leaving visible streaks and air pockets (about 50% scrambled).

   Time: PT3M

4. Set Up Breading Stations

   Arrange three shallow dishes: flour in the first, the partially scrambled eggs in the second, and fine milk‑bread breadcrumbs in the third.

   Time: PT2M

5. Dredge the Cutlet

   One at a time, dip the cutlet first into flour, shaking off excess, then into the egg mixture, and finally coat with breadcrumbs. Do not press the crumbs; let them adhere lightly.

   Time: PT3M

6. Heat the Skillet

   Add clarified butter to a heavy‑bottomed skillet and heat over medium‑high until the butter foams and begins to sizzle but not brown.

   Time: PT3M

   Temperature: 350°F

7. Fry the Schnitzel

   Place the breaded cutlet into the hot butter, laying it wet. Continuously move the pan to keep the coating from sticking, fry for about 2‑3 minutes per side until golden‑brown and bubbly, then flip and finish the other side.

   Time: PT4M

   Temperature: 350°F

8. Drain Excess Fat

   Transfer the fried schnitzel to a plate lined with paper towels to absorb any remaining butter.

   Time: PT2M

9. Plate and Garnish

   Arrange the schnitzel on a serving plate, add a fresh lemon slice, and place a caper‑eye (anchovy wrapped with a caper) on the side.

   Time: PT2M

Nutrition Facts

Calories

520

Protein

30 g

Carbohydrates

28 g

Fat

26 g

Fiber

1 g