Instructions

1. 1. Place cutlets between plastic sheets or parchment paper.
2. 2. Pound with a meat mallet to 4-5mm thickness. Work gently but firmly.
3. 3. Season both sides generously with salt and pepper.
4. 4. Set up dredging station: flour in first dish, beaten egg in second, breadcrumbs in third.
5. 5. Dredge each cutlet in flour, shaking off excess.
6. 6. Dip in beaten egg, coating both sides and edges.
7. 7. Press into breadcrumbs, coating thoroughly. Don't press too hard—coating should be able to 'bubble' and crisp when fried.
8. 8. Heat 1cm of fat in a wide pan to medium-high. It should be hot enough that a breadcrumb sizzles immediately.
9. 9. Carefully place schnitzels in hot fat. Fry 2-3 minutes per side until golden and crisp.
10. 10. While frying, spoon hot fat over the top of schnitzels to puff the coating.
11. 11. Drain briefly on paper towels.
12. 12. Serve immediately with lemon wedge, or with potato salad, fried potatoes, or mushroom sauce.