Wiener Schnitzel

Place the schnitzels between two pieces of plastic foil and tenderize gently using the bottom of a heavy saucepan. Sprinkle chops with salt and pepper.

Place flour on a large plate. In a shallow large bowl, beat eggs very lightly.

Remove and discard the crust of the baguette. Cube bread, place cubes in the food processor and process until you have breadcrumbs. Place them on a large plate.

Start heating oil or lard in a large skillet. There should be enough fat inside in order for the schnitzels to be able to “swim”. Check the temperature by inserting the end of a toothpick in the fat, you should be able to see bubbles forming around the toothpick.

Coat schnitzels with flour, shake to remove the excess. Drag through the eggs and coat with the breadcrumbs. Press only very, very lightly. Start frying immediately after coating. Fry briefly until both sides are crispy and golden brown. Remove from the skillet and place on a double layer of paper kitchen towels, which will absorb the excess fat. Do not put them on top of each other or the coating will become soggy.

Only start coating the next batch of schnitzels when the previous is almost done.

Serve with potato salad or parsley potatoes, lemon wedges and green salad.