Schnitzel, el filete empanado vienés

Preparación

• paso 1

  Place the beef steaks between two sheets of baking paper and use a meat mallet or rolling pin to gently pound the meat until it is about 1/2 cm thick.

• paso 2

  Before seasoning, add a few drops of water to the meat; this will evaporate when you place the schnitzel in the hot oil and create the traditional bubbles that make schnitzel so special. Season with salt and pepper on one side.

• paso 3

  Coat a plate with flour, lightly beat the eggs in a wide, shallow bowl, and place the breadcrumbs in another shallow plate. Dip each slice of veal in the flour, coating it well. Dip it in the egg and leave it there for a minute, then remove it and place it in the breadcrumbs. Don't press too hard; the breadcrumbs will stick to the schnitzel just enough; if you press too hard, there will be too many breadcrumbs. Repeat with the other steak.

• paso 4

  Heat 1 cm of clarified butter or oil in a deep, wide skillet over medium-high heat (about 150°C) and fry each schnitzel on each side for 2-3 minutes until golden brown. While frying, use a spoon to coat the top of the schnitzel with the hot butter or oil; this will ensure the breading is golden and even.

• paso 5

  Meanwhile, place the boiled potatoes in another pan with a little more clarified butter and fry until crispy. Add a little parsley just before serving.

• paso 6

  Remove the schnitzels from the pan and place them on kitchen paper to absorb the excess oil. Transfer them to two plates and serve with the parsley potatoes, lemon wedges, and a side of cranberry compote. Enjoy!