Directions

1. Cut the veal escalopes against the fibres (from the veal nut), place between two layers of plastic bag and carefully pound flat with a meat mallet until they have an even thickness of about 3-5 mm. Make sure that the escalopes do not tear.

2. Season the escalopes with salt and pepper.

3. Place the flour on a flat plate.

4. Whisk the eggs in a deep plate with a dash of milk.

5. Place the breadcrumbs on another shallow plate.

6. Dredge the escalopes first in the flour, then in the beaten eggs and finally in the breadcrumbs.

7. Make sure that the cutlets are evenly covered with the breadcrumbs and press down LIGHTLY.

8. Heat enough clarified butter in a frying pan.

9. Place the schnitzels in batches IN THE HOT FAT and fry until golden brown, 

10. Carefully swirl the pan with the schnitzel back and forth. - You will be souffling the schnitzel to give it a crispy, wavy and fluffy coating. 

11. Drain the fried schnitzels on kitchen paper to remove any excess fat.

12. Serve with lemon, and cranberry jam