-
1
Place the schnitzels between two pieces of plastic foil and tenderize gently using the bottom of a heavy saucepan.
-
2
Sprinkle chops with salt and pepper.
-
3
Place flour on a large plate.
-
4
In a shallow large bowl, beat eggs very lightly.
-
5
Remove and discard the crust of the baguette.
-
6
Cube bread, place cubes in the food processor and process until you have breadcrumbs.
-
7
Place them on a large plate.
-
8
Start heating oil or lard in a large skillet.
-
9
There should be enough fat inside in order for the schnitzels to be able to swim.
-
10
Check the temperature by inserting the end of a toothpick in the fat, you should be able to see bubbles forming around the toothpick.
-
11
Coat schnitzels with flour, shake to remove the excess.
-
12
Drag through the eggs and coat with the breadcrumbs.
-
13
Press only very, very lightly.
-
14
Start frying immediately after coating.
-
15
Fry briefly until both sides are crispy and golden brown.
-
16
Remove from the skillet and place on a double layer of paper kitchen towels, which will absorb the excess fat.
-
17
Do not put them on top of each other or the coating will become soggy.
-
18
Only start coating the next batch of schnitzels when the previous is almost done.
-
19
Serve with potato salad or parsley potatoes, lemon wedges and green salad.
