Wiener Schnitzel

• 1 cup all-purpose flour
• 3 teaspoons kosher salt, divided, plus more for seasoning
• 2 large eggs
• 2 tablespoons heavy cream
• 2 cups fine plain dried breadcrumbs
• 1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
• Freshly ground black pepper
• 2 cups vegetable oil
• 3 tablespoons unsalted butter
• 1 lemon, cut into 4 wedges
• Curly parsley or lettuce
• A deep-fry thermometer

1. Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8"-1/16" thickness, being careful not to tear. Season lightly with salt and pepper.
2. Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350u0b0F. Add butter to skillet and adjust heat to maintain 350u0b0F.
3. Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.
4. Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.

flour, kosher salt, eggs, heavy cream, breadcrumbs, veal scaloppine, freshly ground black pepper, vegetable oil, unsalted butter, lemon, curly parsley, thermometer

Taken from www.epicurious.com/recipes/food/views/wiener-schnitzel-368942 (may not work)