In a good year, the Berghoff restaurant fortified patrons with over 41,000 plates of this beloved traditional dish. Chilling the breaded cutlets before frying is the secret to their perfectly crisp exterior and tender, juicy interior. The best way to eat it? Squeeze lemon over all and accompany every bite with a thin slice of pickle.
1 cup all-purpose flour, seasoned with salt and white pepper
2 large eggs, lightly beaten
2 tablespoons milk
1 cup cracker meal or fine bread crumbs
4 five-ounce veal cutlets, pounded thin and chilled
Vegetable oil, for frying
1 lemon, cut into wedges
2 kosher dill pickles, cut into wedges
Place the seasoned flour in a small bowl. In a shallow container, whisk the eggs and milk together.
Place the cracker meal in a medium-sized bowl. Entirely coat each cutlet with the flour, then the egg mixture, and finally the cracker meal. Pat the cutlets with the meal to ensure they are completely coated.
Place one layer of cutlets on a baking sheet, cover and refrigerate for at least 30 minutes before cooking.
Pour the oil into a large skillet to a 1/4-inch depth. Heat over medium-high heat. Gently add a few cutlets at a time, and cook until golden brown on both sides, 2 to 3 minutes per side.
Transfer to a baking sheet lined with absorbent paper. Keep warm until ready to serve. Serve with wedges of lemon and dill pickle. Serves 4.
Wine recommendations: Serve with a Grüner Veltliner, Riesling or Sauvignon Blanc, or celebrate Oktoberfest (which is, after all, in September) with a full-bodied, malty beer with citrus notes such as the German wheat beer, hefeweizen.