Schnitzel

Method

Place each pork escalope between two sheets of cling film and gently pound with a meat mallet until flattened to approximately 5mm thickness. Set up three shallow bowls with flour seasoned with salt and pepper in the first, beaten eggs in the second, and breadcrumbs in the third. Coat each escalope thoroughly in flour, shake off excess, dip in egg, then coat evenly with breadcrumbs, pressing gently so they adhere. Heat the oil in a large frying pan to 170°C until a cube of bread turns golden in 40 seconds. Carefully lay the schnitzels in the hot oil and fry for 3-4 minutes per side until golden brown and cooked through. Drain on kitchen paper and serve immediately with lemon wedges and traditional accompaniments such as potato salad or sauerkraut.