How to cook
The meat is washed and wrapped in cling film. Pound it well with a meat hammer.
The schnitzels should be about 1, 5-2 cm thick. If the meat is thicker, it may remain raw.
Put the flour, breadcrumbs and beaten eggs separately in three shallow plates. Heat the oil in a large pan.
Each of the pieces of meat are dipped in the flour, then in the eggs and finally in the breadcrumbs.
Put them in the heated oil. Fry the schnitzel for 3-4 minutes on each side.
Repeat with the remaining pieces of schnitzel.
Eat the Fried Wiener Schnitzel while it's warm!