Wiener Schnitzel
['1 cup all-purpose flour', '3 teaspoons kosher salt, divided, plus more for seasoning', '2 large eggs', '2 tablespoons heavy cream', '2 cups fine plain dried breadcrumbs', '1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces', 'Freshly ground black pepper', '2 cups vegetable oil', '3 tablespoons unsalted butter', '1 lemon, cut into 4 wedges', 'Curly parsley or lettuce', 'A deep-fry thermometer']
Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8"-1/16" thickness, being careful not to tear. Season lightly with salt and pepper.
Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°F. Add butter to skillet and adjust heat to maintain 350°F.
Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.
Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.
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