How to make
To thin out the schnitzels, pound them gently with a hammer. Sprinkle them with as much salt and black pepper as you like.
Each schnitzel is dipped in flour, beaten eggs, breadcrumbs and fried, until it aquires a golden color on both sides.
Serve them in warmed plates with a slice of butter and a slice of lemon on top. You can serve them with a garnish of green salad, pickled vegetables or french fries.
