Name: Tim Wiechmann's Winning wienerschnitzel
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: German
Ingredients: 4 veal cutlets (4 oz each), pounded to 1/4-inch thickness; 1 cup all-purpose flour; 2 large eggs; 2 tbsp whole milk; 1.5 cups panko breadcrumbs, finely processed; 1 tsp fine sea salt; 0.5 tsp freshly ground white pepper; 0.25 tsp ground nutmeg; 8 oz clarified butter or vegetable oil; 2 lemons, halved; 4 anchovy fillets, minced; 2 tbsp fresh flat-leaf parsley, minced; 2 tbsp capers, drained and chopped

There is exactly one cuisine on the show that requires you to pound a cutlet thinner than the plate it sits on, fry it in clarified butter, and serve it with a lemon and nothing else. Get any element wrong and the simplicity reveals you.

Tim Wiechmann runs Bronwyn in Somerville and Bronwyn-on-Battenkill in Vermont — a German-Austrian project that has been doing wienerschnitzel correctly since 2013. The cutlet has to be pounded to roughly an eighth of an inch. The breading has to puff away from the meat in the pan, creating the waffled crust the Viennese call ausgebacken.

Bobby's, per the room, lay flat against the cutlet. Wiechmann's puffed.