Wiener Schnitzel

First, the cutlets must be pounded thin between cling film. Then, season the meat with salt on both sides and dredge through flour, eggs, and breadcrumbs. The cutlets must be well coated with everything.

Heat oil in a pan and fry the cutlet until golden brown. While frying, shake the pan regularly so that the cutlet is always covered with enough oil. Once it is fried golden brown, remove it and drain on kitchen paper.

Finally, cut the lemon into 8 wedges and garnish together with the finished cutlet.