Wiener Schnitzel

Slice the veal into four equal pieces, butterfly them, and pound to about 5 mm thickness.

Set up a breading station with flour, beaten eggs, and fine breadcrumbs; season the meat with salt and pepper.

Lightly sprinkle the veal with a little water, then dredge first in flour, next in egg, and finally in breadcrumbs without pressing them into the meat.

Heat a mixture of neutral oil and clarified butter in a large skillet over medium‑high heat until shimmering.

Fry the schnitzels, turning once, until crisp and golden brown, about 3–4 minutes per side.

Transfer the schnitzels to a paper‑towel‑lined plate to drain.

Serve each schnitzel with a lemon slice, anchovies, capers, and the cranberry compote.

For the compote: combine cranberries, sugar, cinnamon stick, water, lemon juice, and a pinch of salt in a saucepan; bring to a boil, then simmer until the mixture thickens, about 8–10 minutes.

Remove the compote from heat and let it cool slightly before serving.