Wiener Schnitzel

Method

Place each veal escalope between cling film and pound gently with a meat mallet until thin and even, about 3mm thick. Set up three shallow bowls with flour mixed with salt and pepper, beaten eggs, and breadcrumbs respectively. Coat each schnitzel in flour, shake off excess, dip in egg, then coat thoroughly in breadcrumbs, pressing gently to adhere. Heat the lard in a large heavy-bottomed pan to 160-170C until it shimmers. Carefully lower each schnitzel into the hot fat and fry for 2-3 minutes per side until golden brown and crisp. Drain on paper towels and serve immediately with lemon wedges and traditionally with potato salad or cucumber salad.