Vienna's signature dish: a thin veal escalope, breaded and shallow-fried until the crust puffs away from the meat. Real Wiener Schnitzel is always veal — a pork version made the same way is correctly called Schnitzel Wiener Art, not Wiener Schnitzel.
Pound the veal thin
Place each veal escalope between sheets of plastic wrap and pound with a meat mallet until about 5 millimeters thick and evenly flat.
Season and flour
Season the veal with salt, then dust each piece lightly in flour, shaking off the excess.
Egg and breadcrumb
Dip each escalope in beaten egg, then into fresh breadcrumbs, patting gently so the crumbs cling loosely without being pressed in.
Fry until it swims
Heat the clarified butter to about 170 degrees Celsius in a wide pan, deep enough for the schnitzel to float, and fry each escalope, shaking the pan gently, until puffed and golden on both sides, about 3 minutes total.
Drain
Lift the schnitzel onto paper towels to drain off the excess fat immediately.
Serve
Serve at once with a lemon wedge to squeeze over, traditionally with parsley potatoes or a simple potato salad.
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