Only veal from the leg area (Nuss, Fricandeau, or Schale) is used for preparation. If pork is used, it must be called 'Schnitzel Wiener Art' (Schnitzel Viennese style).
The most important phase is frying: the schnitzel must float in enough fat, and the fat must be at the right temperature so that the breadcrumbs brown quickly but do not burn. The breading separates from the meat during frying, which is called the 'Soufflé' effect.
Cut the veal slices, if necessary (butterfly method), to be large. Cover them with plastic wrap and pound to a thickness of approximately 3-4 mm. You can make small cuts around the edges to prevent the meat from curling.
Only lightly salt the meat (just before breading).
Prepare three deep plates: with all-purpose flour, with beaten eggs (do not salt or sugar), and with breadcrumbs (do not press!).
First, coat the meat in flour, shaking off the excess. Then dip it in the egg, and finally coat it in the breadcrumbs. Never press the breadcrumbs onto the meat; just gently adhere them so the 'Soufflé' effect can occur.
Melt enough clarified butter or lard in a large pan (ideally wide and shallow). The schnitzel must float in the fat. The fat should be around 170 °C (338 °F).
Place the schnitzel in the hot fat. While frying, gently shake the pan continuously so that the hot fat washes over the top of the cutlet and the breading separates.
Fry for 2-3 minutes on each side until a beautiful golden-brown colour.
Place the fried schnitzels on a paper towel to remove excess fat. You can lightly salt them again just before serving.
Serve immediately, traditionally only with a slice of lemon. Classic side dishes are parsley potatoes or Viennese potato salad.