Viennese Schnitzerl

Melt the butter in a small saucepan and cook over medium heat for about 10 minutes until the whey settles as a white foam on top. Stir occasionally during this process.

Once the bottom of the saucepan is visible, pour the melted butter through a strainer lined with a tea towel and let it set.

To bread the cutlets, have three plates ready. Put flour in the first plate, whisk eggs with milk in the second plate, put breadcrumbs in the third plate.

Cut the cutlets in half horizontally with a sharp kitchen knife, but do not cut through (butterfly cut).

Unfold the cutlets and carefully pat them out 2 mm thin between foil, season with salt and pepper.

Turn the cutlets first in the flour, then through the eggs and finally in the breadcrumbs. Carefully shake off the excess breading.

Do not press the breading firmly, as this will prevent the crumb coat from curling during frying.

Heat a large frying pan. Add clarified butter and heat until it bubbles (160 °C).

Bake the cutlets in it for about 3 minutes on one side until golden brown. Carefully swirl the frying pan so that the fat constantly runs over the escalopes.

Turn the cutlets to the other side and bake for another 3 minutes.

Drain the escalopes on paper towels and serve on warmed plates with potato salad, lemon wedges and cranberry compote.

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