Ingredients for 4 people:
4 pieces of cutlets (between 130 and 200 gr)
4 table spoons of flour
5 table spoons of breadcrumbs
2 eggs
a little milk and salt
- Put a few drops of vegetable oil on the cutlets. Then put them in between two sheets of cling film and flatten the cutlets with a meat tenderizer. If you don’t have one, you can use a heavy pan instead.
- Make a few short cuts into the outer areas of the cutlets to prevent them from rolling up in the pan.
- Prepare three plates, one with flour, one with two eggs lightly battered with a little milk and a pinch of salt, and one with bread crumbs. Instead of the eggs, some people use water or milk, though I have no experience with this.
- Lightly coat the cutlets in flour on both sides, then pull them through the eggs (water/milk), and cover them with breadcrumbs. Make sure the breadcrumbs cover the entire cutlets.
- Start frying the cutlets immediately in a pan with pork fat (original method) or vegetable oil. Add sufficient fat or oil to make the cutlets swim, and heat it. To get the right temperature, add a few breadcrumbs into the pan. If the oil foams, the temperature is right. Keep moving the cutlets to generate an even goldbrown colour. Turn them at least once until they are golden brown on both sides.
- Put the Schnitzel on a sheet of paper kitchen towel which will absorb the oil.
- Top it of with a slice of Lemon
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