Schnitzel (Danish Weiner Schnitzel)

For the morning after a big celebration, serve this crisp-fried schnitzel as a sort of hangover cure for the previous night's revelry. Simple veal scaloppine are battered and fried and spiked with briny, spicy condiments like anchovies and freshly grated horseradish just before being served. Traditionally made with veal, but feel free to use chicken or pork instead, if you like.

½ cup (2¼ oz) all-purpose flour, unbleached
6 large eggs, lightly beaten
2 cups dried breadcrumbs
8 (3½ oz) veal scaloppine, pounded ¼" thick
kosher or sea salt
white pepper, freshly ground
1 cup clarified butter or ghee

To Serve:
brined anchovies
salt-packed capers
lemon wedges
freshly grated horseradish

Place the flour, eggs, and breadcrumbs in 3 separate large, shallow bowls or pie dishes. Arrange the veal scaloppine on a cutting board and season both sides of each with salt and white pepper. Coat each scaloppina in flour, shaking off the excess, and then dip completely in the eggs. Drain the scaloppine from the eggs and dredge in breadcrumbs, pressing the veal into the crumbs to adhere. Arrange the breaded scaloppine on a wire rack.

In a large skillet, heat 1 Tbsp. clarified butter over medium-high. Add 1 scaloppina and cook, turning once and adding 1 Tbsp. more clarified butter, until the veal is golden brown and crisp, about 4 minutes. Transfer the scaloppina to a wire rack set over paper towels to drain and repeat frying the remaining scaloppine with the remaining 14 Tbsp. clarified butter.

To serve, place each scaloppina on a serving plate and top with a couple anchovies and a sprinkling of capers, with some lemon wedges on the side. Using a Microplane, grate a little fresh horseradish over each scaloppina just before serving.

Makes 8 servings.