150-200g veal (hock); 1 egg; flour, breadcrumbs; 6 tbsp pork fat; salt, black pepper; lemon
Viennese Schnitzel (Wiener Schnitzel)
Cut a piece of meat 2 cm thick in half lengthways, half way through. Open it up like a butterfly and beat it to a thickness of 5mm inside some greaseproof paper brushed with oil. Season the meat, coat it in some flour and dip it in the beaten egg before covering it with breadcrumbs. Place it on a plate and chill it in the fridge for 15 minutes so that the breadcrumbs stick. Fry the meat in a cast iron frying pan on a medium-high heat for 3 minutes, basting it with the fat from the pan. Turn the schnitzel over and fry it for another 1-2 minutes until golden. Place it on some kitchen paper to remove any excess fat. Serve immediately on warmed plates with potato salad and lemon juice.