Wiener Schnitzel

Wash and dry the meat. If it is not tender enough, use a meat hammer to soften it. Take 3 different dishes for the coating. They should be wide enough for the pork slices to fit into and high enough so that you will not spill the ingredients. Put the flour and the breadcrumbs into 2 of the dishes. Beat the eggs and put them into the third. Now you take the first slice of meat and turn it around in the flour until completely coated. Then turn it in the beaten eggs, after that in the breadcrumbs until completely coated with them. Repeat for every slice and set them aside. Do not put them on top of each other, as the coating will stick. Heat oil in a frying pan. When the oil is hot, but not sizzling hot, put the pork slices in. Fry on both sides. Don't turn the heat to high, the coating will burn before the meat is done. Ideally, the coating should be a medium brown and should have bubbles in places. Serve with a quarter lemon to be squeezed over it. This is the original and most popular Schnitzel, and in Germany it is used as the basis for all other Schnitzels. You take french fries and a side salad with this one. The others only differ in the sauce that goes with it. There is no sauce with the Wiener Schnitzel.