Schnitzel

Ingredients

• Veal or pork cutlets 2 (150 g each)
• Plain flour 50 g
• Eggs, beaten 2
• Fine breadcrumbs 100 g
• Clarified butter or oil for frying 150 ml
• Lemon 1, cut into wedges
• Salt to taste
• Black pepper to taste

Instructions

1. 1

   Place each cutlet between sheets of plastic and pound to about 5 mm thick, then season both sides with salt and pepper.

2. 2

   Set up three plates with flour, beaten egg and breadcrumbs.

3. 3

   Coat each cutlet in flour, dip in egg, then press into the breadcrumbs, shaking off the excess so the crumb stays loose.

4. 4

   Heat plenty of clarified butter in a wide pan until shimmering.

5. 5

   Fry each schnitzel for about 2 minutes per side, swirling the pan so the coating puffs, until golden and crisp.

6. 6

   Drain on paper towels and serve at once with lemon wedges.