The escalopes will need to be pounded until the meat is around a 1 cm thick. Make sure to trim the edges of the meat carefully.
Sprinkle the escalopes with lemon juice and let them stand for 15 minutes.
Lightly season the escalopes with salt, pepper .
In 3 differents bowls place - 1 for the eggs, 1 for flour and 1 for breadcrubs.
Dip the escalopes in the flour first, then in the whisked egg and then in the breadcrumbs.
Be careful to ensure that the the entire escalope is completely covered with the breadcrumbs.
Place the escalopes in a hot frying pan, the oil with the butter in the pan should be deep enough that the schnitzel's can float while cooking.
The cooking time should not be more than 4 minutes for each side.
Serve hot with fresh lemon and potato salad Viennese style! (we used potato puree).