Inge's breaded schnitzel

Ingredients for 2 servings:

• 2 schnitzels from the topside
• 1 egg(s)
• 1 tbsp milk or cream
• 50 g breadcrumbs
• 50 g coconut oil or clarified butter
• Salt and pepper from the mill
• 2 lemon slices
• some parsley

Instructions

Working time approx. 15 minutes; Rest time approx. 2 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 25 minutes

Place one schnitzel at a time in a plastic bag or between two pieces of cling film. Remove the schnitzels, season with salt and pepper. Combine the milk or cream and the egg in a deep plate, whisk well, and season with salt. Place the breadcrumbs on a plate. Dip the schnitzels in the egg cream, then coat them in the breadcrumbs. Press the breadcrumbs down lightly. Heat coconut oil or clarified butter and fry the schnitzels for about 3-4 minutes on each side, basting with fat frequently and gently moving the pan. Once golden brown, remove the schnitzels from the pan, drain on kitchen paper, and serve with parsley and lemon.