First Step: Prepare your workspace Set up three shallow dishes: one with the flour mixed with salt, one with lightly beaten eggs, and one with fine breadcrumbs. Season the veal cutlets with freshly ground black pepper and a little salt to enhance flavor.

Second Step: Coat the cutlets Dredge each veal cutlet first in the flour, shaking off excess to avoid clumps. Next, dip the cutlet fully in the beaten eggs, making sure it’s evenly coated. Finally, gently press the cutlet into the breadcrumbs to get an even, light crust on all sides, shaking off any excess crumbs but avoiding pressing too hard to keep the crust airy.

Third Step: Heat the oil Warm the vegetable oil or clarified butter in a large skillet over medium-high heat. The oil temperature should reach approximately 330°F (165°C), warm enough to make breadcrumbs sizzle and float, which helps achieve an evenly golden and crisp schnitzel.

Fourth Step: Fry the schnitzels Carefully place the breaded cutlets into the hot oil, frying 2 to 3 minutes per side until golden brown. Avoid overcrowding to maintain oil temperature and crispiness. Flip them gently using tongs to preserve the coating.

Fifth Step: Drain excess oil Remove the schnitzels from the skillet and place them on paper towels to absorb excess oil. This step ensures your schnitzel remains crisp and not greasy.

Final Step: Serve and garnish Serve your wiener schnitzel hot, garnished with fresh lemon wedges and sprinkled parsley. The fresh lemon juice adds a zesty finish that complements the crispy, savory cutlets. Pair with traditional sides like potato salad or lightly sautéed vegetables for a complete meal. For gluten-free or vegan modifications, refer to the ingredient substitutions above.