Schnitzel

Veal or pork pounded thin, breaded, and fried in butter: clean white meat, crisp golden crust, served simply with lemon. The wine needs to cut the butter and frying fat, lift the breaded crust, and stay out of the way of the delicate veal or pork. Anything heavy or oaked will smother the meat; anything tannic will turn metallic against the lemon.