Four 5-ounce veal cutlets, pounded 1/8_inch thick (about 11 inches long and 3 inches wide)
Kosher salt and freshly ground pepper
1 cup all-purpose flour
2 tablespoons German hot mustard
2 cups plain dried breadcrumbs
1/2 cup canola oil
1/2 cup unsalted butter
1/4 cup fresh flat-leaf parsley, roughly chopped
1 lemon, cut into wedges
When frying these delicate and tender cutlets, make sure the oil is good and hot to ensure that the breading does not fall off. When keeping warm in the oven, do not cover the Schnitzel, otherwise, they will become soggy.
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