To Coat

Cup of Yum
1. Place the meat cutlet on your working surface and pat dry with kitchen paper to suck in excess liquids.
2. Place a clean cling film on your meat and pound the meat with a meat mallet. The meat will stretch out but won't tear thanks to the cling film. Pound until stretched out to the max.
3. Season meat with salt and black pepper on both sides and rub it in with your fingers.
4. Prepare three trays or shallow plates. 1st with all-purpose flour, 2nd with scrambled raw egg, and 3rd with bread crumbs.
5. Coat meat first with the flour, 2nd with the egg, and third with the bread crumbs.

To Cook

1. Heat up a skillet with lard or butter. Wait for it to get hot but don't let it fume. Drop a tiny piece of bread crumbs into the skillet to check if the oil is hot enough and sizzling.
2. Place Wiener Schnitzel into the skillet and cook on one side almost golden over a medium to high heat setting.
3. Add some more lard or butter if it's too dry.
4. Turn Schnitzel and fry on the other side over a medium to high heat setting.
5. Take out from your pan when done. The Schnitzel should be golden fried on all sides.

Garnish

1. Garnish with fresh parsley and serve with lemon slices and other sides and sauces.