Breaded Viennese Escalope

4 veal escalopes (of around 120 grams each)
2 eggs
salt, pepper
oil or lard for frying



Cut the escalopes at the edges, cover with transparent film and pound well. They should normally be 6 mm thick. Lightly season the escalopes with salt and pepper. Whisk eggs with some milk, using a fork. You will need three shallow bowls - 1 for the eggs, 1 for flour and 1 for breadcrubs. Dip the escalopes on both sides in the flour first, then in the whisked egg and then in the breadcrumbs. Be careful to ensure that the the entire escalope is completely covered with the breadcrumbs.
Place the escalopes in a hot frying pan, the oil in the pan should be deep enough that the schnitzel's float whilst cooking. Cooking time should not be more than 4 minutes for each side.
Remember to serve hot with fresh lemon and potato salad Viennese style!