Ingredients

The size of your schnitzel is limited only by the capacity of the pan in which you cook it: The cutlet must fit inside comfortably and lie flat. A high-sided 10- or 12-inch saute pan is ideal. To achieve a consistent golden-brown color, replace the fat after frying each cutlet. For maximum crispness, replace the bread crumbs with panko-not the traditional choice, but an acceptable tweak in this crunch-loving author's opinion.

1 cup all-purpose flour

2 eggs, lightly beaten

2 cups bread crumbs

4 cutlets veal loin or top round (6-8 ounces each), at room temperature, pounded to 1/8-1/4 inch thick

Salt

2 cups lard or clarified butter, or a mix of both

1 lemon, cut into 4 wedges

Method