Step: 1/12

Spread the flour on a plate.

Step: 2/12

Whisk the eggs in a deep plate.

Step: 3/12

Place the crumbs in a shallow container.

Step: 4/12

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

Step: 5/12

Unwrap and season with salt and pepper on both sides.

Step: 6/12

Turn the cutlets in the flour to coat both sides.

Step: 7/12

Dip into the egg to coat both sides.

Step: 8/12

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

Step: 9/12

Melt the lard in a hot pan.

Step: 10/12

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

Step: 11/12

Now add the hot lard and turn it once.

Step: 12/12

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