Lay a piece of cling film on a cutting board, put on <quantity>1</quantity> veal topside fillet of approximately <quantity>180<unit>g</unit></quantity> and cover with another layer of cling film

Using a heavy tool, pound the veal from the center outward until it is <quantity>3<unit>mm</unit></quantity> thick

Place the fillet on a flat surface and season with salt to taste on both sides

Spray both sides with water

Crack <quantity>2</quantity> eggs into a bowl and whisk until well beaten

Season the eggs with a generous amount of salt and beat to combine

Place <quantity>2<unit>cups</unit></quantity> of all-purpose flour in a tray and <quantity>2<unit>cups</unit></quantity> breadcrumbs in another tray

Bread the meat in the flour, pressing lightly and turning to make sure it is well coated. Tap the meat to remove excess flour

Dredge the meat in the beaten egg and drain the excess

Dredge the meat in the breadcrumbs without pressing. Sprinkle the breadcrumbs over the meat to coat well

Place <quantity>½<unit>cup</unit></quantity> of vegetable oil and <quantity>½<unit>cup</unit></quantity> of clarified butter in a pan over medium high heat

Place the schnitzel in the pan, facing away from you to avoid splattering. Fry for 4-6 m until the bottom is golden brown. Turn over

Fry for 2m until golden brown and crispy

Remove from oil, place on paper towel to drain excess oil and season with flaky salt to taste. The wiener schnitzel is ready

Serve with a salad and a lemon wedge. Enjoy!