Wiener schnitzel

• 80 g Wheat flour
  Swaps (2)
• 2 u Egg
  Swaps (2)
• 4 u Veal (thin topside escalopes, about 150 g each)
  Swaps (1)
• 1 u Lemon (in wedges)
  Swaps (1)
• Salt (to taste)
• 1 sprig Parsley (to serve)
• 250 g Lard (or sunflower oil, for frying)
  Swaps (1)
• 150 g Breadcrumbs (fine)
  Swaps (2)

Instructions

1. 1

   Place the escalopes between two sheets of baking paper and beat them with a rolling pin until about 4 mm thick. Salt both sides.

   5 min

2. 2

   Put the flour, the eggs beaten with a pinch of salt, and the breadcrumbs in three plates. Dip each escalope in flour, shake off the excess, then in egg and finally in breadcrumbs, without pressing.

   5 min

3. 3

   Heat the lard in a large frying pan until it is about 2 cm deep and very hot (about 170 °C).

   5 min

4. 4

   Fry the escalopes one at a time, swirling the pan so the fat washes over the top and the crumb puffs up, until golden on both sides.

   12 min

5. 5

   Drain on kitchen paper and serve at once with lemon wedges and a sprig of parsley.