Wiener Schnitzel

Ingredients

• 4 servings pepper black freshly ground
• 2 cups breadcrumbs dried plain fine
• 4 servings curly-leaf parsley 
• 2 large eggs 
• 1 cup flour all-purpose
• 2 tablespoons cup heavy whipping cream 
• 3 teaspoons kosher salt divided plus more for seasoning
• 1  optional: lemon cut into 4 wedges
• 0.5 pound beef rib steak 
• 3 tablespoons butter unsalted
• 2 cups vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• whisk
• kitchen thermometer

Directions

1. Line a large baking sheet with a doublelayer of paper towels.
2. Whisk flour and1 teaspoon salt in a wide shallow bowl. Lightlywhisk eggs and cream in another wideshallow bowl until the yolks and whites arejust streaky.
3. Mix breadcrumbs and 2 teaspoonssalt in a third wide shallow bowl. Poundveal slices between sheets of plastic wrapto 1/8"–1/16" thickness, being careful not totear. Season lightly with salt and pepper.
4. Prop a deep-fry thermometer in a largedeep skillet; pour in oil so that bulb issubmerged.
5. Heat oil over medium heat to350°F.
6. Add butter to skillet and adjust heatto maintain 350°F.
7. Dredge 2 veal slices in flour mixture;shake off excess. Dip in egg. Turn to coat;shake off excess. Dredge in breadcrumbs,pressing to adhere; shake off excess.
8. Transfer slices to skillet. Using a largespoon, carefully baste the top of the vealwith the hot oil. Cook until breading puffsand starts to brown, about 1 minute. Turnand cook until browned, about 1 minutelonger.
9. Transfer to paper towel–linedsheet. Repeat with remaining veal slices.
10. Divide veal among plates.
11. Garnish withlemon wedges and parsley or lettuce.