Wiener Schnitzel with Parsley Potatoes

Beat the cutlets well on both sides with a mallet, pierce them several times with a kitchen pin so that the breading adheres better later, and then salt them. Prepare the breading ingredients in three not too shallow plates: sifted flour with a squeeze of lemon juice, beaten eggs and breadcrumbs. Dust both sides of the cutlets evenly with flour, then run them through the eggs and let them drain briefly. Finally, roll in the breadcrumbs, pressing the breadcrumbs gently with the back of a fork to help them souffle (rise) later. In a pan with the largest possible diameter – or in two pans with a smaller diameter – heat the lard, place the cutlets and fry for 2 to 3 minutes on each side, depending on their thickness. About 1 minute before the end of the baking process, add a little butter to the lard to give the schnitzel a fine, “nutty” aroma. Remove the cutlets from the pan with a spatula and drain well on paper towels. Meanwhile, toss precooked potatoes in melted butter and chopped parsley. Serve parsley potatoes in a bowl and cutlets, garnished with lemon slices, on a preheated platter.

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