Spread the flour on a plate.
Whisk the eggs in a deep plate.
Place the crumbs in a shallow container.
Flatten the meat between two layers of cling film until about 4 mm thick, using a heavy pan or meat mallet.
Unwrap and season with salt and pepper on both sides.
Turn the cutlets in the flour to coat both sides.
Dip into the egg to coat both sides.
Press the cutlet lightly into the breadcrumbs for an even coating.
Melt the lard in a hot pan.
Cook the schnitzel in the hot fat for 5 minute on each side until golden brown.
Now add the hot lard and turn it once.
Drain on kitchen paper and serve with parsley potatoes and lemon wedges.