Instructions

1. 1

   Pat the schnitzel dry, lay them between two sheets of cling film and beat them out to a thickness of about 5 mm with a meat mallet or the heavy base of a pan.

2. 2

   Season the meat on both sides with the salt and pepper.

3. 3

   Set out three flat plates: the plain flour on the first, the eggs beaten with the milk on the second, the breadcrumbs on the third.

4. 4

   Turn the schnitzel first in the flour and tap off the excess well, then draw them through the egg and finally turn them in the breadcrumbs. Press the crumbs on only very lightly so that the coating can puff up as it fries.

5. 5

   Heat the clarified butter in a large pan to a depth of about 1 cm, until a crumb thrown in sizzles straight away.

6. 6

   Put in two schnitzel and fry them over a medium to high heat until golden brown, tilting the pan again and again so that hot fat washes over the coating and makes it soufflé.

7. 7

   Turn the schnitzel and finish frying until the meat is cooked through and white inside and no pink juices run out.

8. 8

   Let the finished schnitzel drain briefly on kitchen paper and keep them warm, then fry the two remaining schnitzel in the same way.

9. 9

   Cut the lemon into wedges. Scatter the chopped parsley over the schnitzel and serve them with the lemon wedges.