Instructions

Meat

Pound slices thinly (through foil), lightly score the edges to prevent curling. Season with salt and lightly pepper.

Breading

Flour → eggs beaten with mineral water → breadcrumbs (lightly press only).

Frying

In heated lard/oil at 170–175 °C, fry for 3–4 minutes on each side until golden brown. Do not overcrowd the pan – better in 2–3 batches.

Finishing

Place on a rack or paper to drain excess oil.

Mashed Potatoes

Peel and dice potatoes, boil in salted water until tender (15–18 min.). Drain, add butter and warm milk gradually. Mash until smooth, season with salt and nutmeg.

Serving

Schnitzel + mashed potatoes + tartar sauce, optionally with a lemon wedge and cucumber salad.

Tip

Tip: Mix 1–2 tablespoons of oil into the breadcrumbs – the coating will puff up better and become evenly golden. If you want extra crispy, use double coating: breadcrumbs → egg → breadcrumbs.