Ingredients for Wiener Schnitzel

• 130g plain flour

• 3 teaspoons kosher salt, divided, plus more for seasoning

• 2 large eggs

• 2 tablespoons double cream

• 475ml fine plain dried breadcrumbs

• 230g veal scaloppine or eye round, cut across the grain into 4 equal pieces

• Nymalen svartpeppar

• 475ml vegetable oil

• 3 tablespoons unsalted butter

• 1 lemon, cut into 4 wedges

• Curly parsley or lettuce

• A deep-fry thermometer

Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8"-1/16" thickness, being careful not to tear. Season lightly with salt and pepper.

Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 177°C. Add butter to skillet and adjust heat to maintain 177°C.

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. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.

Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.

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