Breaded Pork Schnitzel (Wiener Schnitzel Style)

A proper breaded schnitzel should have a light, airy and crispy coating while the meat stays juicy inside.

The pork cutlet is pounded thin. It is seasoned, then passed through the three-station breading: flour, beaten egg, fine breadcrumbs.

The breadcrumbs are pressed on lightly - not firmly - to allow the coating to puff away from the meat during frying.

• Fried in plenty of clarified butter or oil
• The pan is kept moving to create the signature wave in the crust
• Cooked until golden on both sides

Served immediately with lemon and a simple salad.