Method

Place each veal escalope between two sheets of cling film. Pound with a meat mallet to 4mm thickness. Season both sides with salt.
About 5 min
Set up three wide shallow dishes: flour in the first; beaten egg in the second; breadcrumbs in the third.
About 11 min
Coat each escalope: flour (shake off excess), egg (let excess drip), breadcrumbs (press lightly — do NOT press hard; the crumbs must remain loose so they can soufflé during frying).
About 11 min
Heat clarified butter and oil in a wide pan to 170°C. The fat must be deep enough to come halfway up the schnitzel. Slide in one schnitzel.
About 11 min
Constantly tilt the pan gently back and forth, or use a spoon to baste the schnitzel with the hot fat. After 1.5–2 minutes, the breadcrumb coating should visibly puff and soufflé away from the meat. Flip once; cook 1.5 minutes more. The coating must be pale golden, never dark.
About 11 min
Drain briefly on a rack (not paper — condensation makes it soggy). Serve immediately with a wedge of lemon, parsley potatoes or Erdäpfelsalat and optionally a slice of anchovy and caper garnish (the Viennese Garnitur).
About 3 min

Nutrition per serving (estimate)

Contains: gluten, dairy, eggs