Traditional Viennese schnitzel

ingredients

veal leg salt lard lard plain flour eggs breadcrumbs

step

Typically Austrian schnitzel.

1.

Slice the meat as follows.

Split the slices to double their size.

3.

Tape to a thickness of 4 mm.

4.

Salt the meat and roll in the tri-coat. They were so big, I had trouble finding 3 containers to wrap them in.

5.

Fry in more hot lard until golden.