Viennese Wiener Schnitzel with Buttermilk Brine

Method

1. In a bowl, mix buttermilk, salt, and pepper to create a brine
2. Submerge veal cutlets in brine and refrigerate for 2 hours
3. Remove cutlets from brine and pat dry with paper towels
4. Season with additional salt and pepper if needed
5. Dip cutlets in flour, then egg wash (eggs mixed with milk), then breadcrumbs
6. Heat vegetable oil in a large skillet to 175°C
7. Fry cutlets until golden brown on both sides, about 2-3 minutes per side
8. Drain on paper towels
9. Boil potatoes until tender
10. Squeeze lemon over cutlets
11. Melt butter in a pan and drizzle over serving
12. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.