Wiener Schnitzel

Cut the Wiener Schnitzel not too thinly, make incisions on the edges, cover with cling film and pat well, salt on both sides (normally they should be 6 mm thick).

For breading, prepare the ingredients: Provide flour on a plate, whisk eggs with oil and milk with a fork, preferably in a soup plate, spread breadcrumbs on a plate.

Flour cutlets on both sides, dip in egg mixture and coat in breadcrumbs on both sides (do not press too hard).

Heat the lard in a deep frying pan and fry the Wiener Schnitzel on both sides until they float.

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