Ingredients:

� boneless veal cutlets
� flour
� eggs
� bread crumbs
� salt
� lard

Preparation:

For the breading: Prepare three plates: Put flour on one, whisked eggs on another, and breadcrumbs on the third. Pound the meat thin and cut the fringes carefully. Salt lightly and bread them: cover the meat first in the flour, then in the egg and finally in the breadcrumbs.Put the breaded cutlets in a saucepan and fry on both sides in hot fat. There should be enough fat in the saucepan so that the schnitzel float in the saucepan and do not touch the bottom.