At the beginning, clarify the butter. To do this, melt the butter in a small saucepan and gently churn over low heat until the white whey particles settle to the bottom and surface of the pan and the butter looks clear. Skim whey from surface, then carefully drain butter into another saucepan.
Finely grate the breadcrumbs on a household grater or finely grind them in a blitz chopper. Beat the eggs and season with salt.
Loosely fold in the whipped cream. Place the breadcrumbs, flour and egg each in a shallow dish or on a large plate.
Pat the veal escalopes between 2 sheets of plastic wrap or a cut open freezer bag with a flattening iron or a saucepan until paper-thin. Cream the clarified butter in two large frying pans (the butter has the right heat when a small mass of breadcrumbs sprinkled into it turns golden brown).
Season the cutlets with salt and pepper. Turn them one by one in the flour, beaten egg and breadcrumbs on the other side and fry them in the hot butter from both sides until golden brown, while still shaking the frying pans heartily and pouring the butter over the cutlets from time to time. Drain the cutlets on kitchen roll. Quarter the lemons and bring to the table. Serve with potato salad.
Tip:
It looks especially pretty if you cut the lemons in half with zigzag cuts and bring each guest a lemon “crown” to the schnitzel to the table.
By the way: Wu
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