Wiener Schnitzel

Start with chilled meat and pound each piece evenly with a meat mallet until it's about 1 cm thick throughout.

Season both sides of the meat generously with salt and pepper.

Set up three shallow plates: one with flour, one with beaten eggs mixed with a pinch of salt, and one with breadcrumbs.

Coat each piece of meat in flour first, tapping off any excess, then dip it into the egg mixture and finally coat it thoroughly with breadcrumbs.

Heat a good amount of vegetable oil in a skillet over medium heat.

Fry each schnitzel for 3-4 minutes on each side until it's golden brown and crispy.