Part 3/10:
The host references an incredibly old recipe from 1824 by August Erdmann Lehmann, emphasizing its distinctiveness from contemporary variations. The recipe calls for thinning slices of veal, seasoning them with salt and pepper, mixing them in a batter with herbs, butter, and lemon zest, and frying them in hot butter. This slightly differs from the modern method, which typically includes dredging the schnitzel in flour before the egg wash, a vital step that enhances the crispiness of the breading.