Wiener schnitzel

Ingredients

• 4 veal or pork cutlets
• Flour
• 2 eggs
• Breadcrumbs
• Lemon
• Potato salad

How to make it

1. Pound cutlets thin and season. Work in a bowl for 2-3 minutes until the mixture looks even, then let it rest for 10-20 minutes so the flour, meat or spices hydrate properly.
2. Coat in flour, egg and breadcrumbs. Keep the pieces even in size and seal edges well. If the dough or filling feels soft, chill it for 10 minutes before cooking so it holds its shape.
3. Fry in hot fat until puffed and golden. Use medium-high heat to get color, then lower to medium so the inside cooks through without burning. Turn only when the first side has a firm golden crust.
4. Serve with lemon and potato salad. Taste once more before serving. Add salt, acid, herbs or a spoon of sauce at the end while the dish is still hot.