Preparation

Step: 1/12

Spread the flour on a plate.

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Whisk the eggs in a deep plate.

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Place the crumbs in a shallow container.

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Flatten the meat between two layers of cling film until about 4 mm thick, using a heavy pan or meat mallet.

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Unwrap and season with salt and pepper on both sides.

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Turn the cutlets in the flour to coat both sides.

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Dip into the egg to coat both sides.

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Press the cutlet lightly into the breadcrumbs for an even coating.

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Melt the lard in a hot pan.

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Cook the schnitzel in the hot fat for 5 minute on each side until golden brown.

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Now add the hot lard and turn it once.

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Drain on kitchen paper and serve with parsley potatoes and lemon wedges.