Breaded and Fried Schnitzel

Steps

1. Place the schnitzels in a large freezer bag with a little vegetable oil and pound them to an even thickness using a meat mallet, small pan, or saucepan.
2. Set up three bowls: sift the flour into the first bowl.
3. In the second bowl, whisk the eggs well, stir in the cream, and season with salt and pepper.
4. Place the breadcrumbs in the third bowl.
5. Coat each schnitzel first in the flour, pressing gently so it sticks, then shake off excess.
6. Dip the schnitzel into the egg-cream mixture, making sure all sides are coated.
7. Press the schnitzel into the breadcrumbs, coating evenly but not pressing too hard, then shake off excess.
8. Heat the clarified butter in a large (28 cm) pan until very hot.
9. Fry the schnitzels in batches, 2-3 minutes per side, until golden brown and crispy, occasionally swirling the pan so the hot fat splashes over the schnitzel.
10. Drain the fried schnitzels briefly on paper towels before serving.