How to make a classic schnitzel with pork or veal
Beat out the escalopes to a maximum of 1/4cm thickness. If necessary cut in half to make manageable escalopes
Season the flour with salt and pepper and put in a shallow bowl.
Beat the egg and put in a shallow bowl
Put the breadcrumbs in a shallow bowl
Coat the escalopes in flour on both sides
Dip them in the egg mixture on both sides
Coat them with breadcrumbs, pressing down lightly to help the crumbs stick
Heat the oil in a deep frying pan so that a small piece of bread sizzles and browns quickly
Add the butter
Add the escalopes to the pan, in batches if necessary and cook for around minute on one side,gently basting the escalopes as you do so.
Turn and cook on the second side for a minute
Remove from the pan and drain on kitchen roll while you cook the remaining escalopes
If necessary keep warm in the oven for up to 10 minutes. Serve with lemon wedges to garnish and squeeze over