Austrian Chicken Schnitzel

Butterfly each chicken breast by cutting horizontally almost through and opening it flat. Place between two sheets of plastic wrap. Using a meat mallet or heavy rolling pin, pound outward from the centre in sweeping motions until the cutlet is a uniform 4–5 mm thick — thin enough to be almost translucent when held up to light. Season both sides with salt and white pepper.

Set up the classic crumb station: flour, egg wash (egg beaten with a splash of milk), and fine dry breadcrumbs. Dust each cutlet in flour, shaking off every trace of excess. Dip into the egg wash, lifting and letting it drip for 3 seconds. Lay in breadcrumbs and toss crumbs over the top — then gently press the crumbs on with the flat of your hand. Crucially: do not press hard. The loose crumb is what creates the characteristic souffled, billowing crust.

Heat the clarified butter in a very wide, shallow pan over medium-high heat to 160–170 C (320–340 F). The butter should be deep enough to come halfway up the schnitzel. Lay the cutlet in the butter. Immediately start tilting and spooning the hot butter over the top surface. Cook for 2–3 minutes, then flip — the bottom should be deep golden. Continue basting and cook 2 more minutes. The characteristic Viennese schnitzel will soufflé away from the meat as it fries.

Drain the schnitzel briefly on a paper towel — 10 seconds only, not longer, or the crust will steam and soften. Transfer to a warm plate and serve immediately with a wedge of lemon and a scattering of parsley. The traditional accompaniment is potato salad (Erdäpfelsalat) or simply cucumber salad.