Oktoberfest | Joanne Weir's Plates and Places | KQED

Pound the veal cutlets to about 1/4 inch thickness using a meat mallet.

Season both sides of the cutlets with salt and black pepper.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each cutlet in flour, shaking off excess.

Dip the floured cutlet into the beaten eggs, ensuring it's fully coated.

Press the egg-coated cutlet into the breadcrumbs, covering it completely.

Heat a mixture of butter and vegetable oil in a large skillet over medium heat until shimmering.

Add the breaded cutlets to the skillet, cooking in batches if necessary.

Fry the cutlets for about 3-4 minutes on each side, until golden brown and cooked through.

Transfer the cooked schnitzels to a paper towel-lined plate to drain excess oil.

Serve the schnitzels hot, garnished with lemon wedges and chopped parsley.

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