Wiener Schnitzel
"Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal cutlets...."
INGREDIENTS
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1 cup all-purpose flour
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3 teaspoons kosher salt, divided, plus more for seasoning
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2 large eggs
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2 tablespoons heavy cream
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2 cups fine plain dried breadcrumbs
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1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
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Freshly ground black pepper
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2 cups vegetable oil
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3 tablespoons unsalted butter
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1 lemon, cut into 4 wedges
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Curly parsley or lettuce
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A deep-fry thermometer
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