Veal Schnitzel

Place the veal leg meat between two sheets of plastic wrap and pound with a meat mallet until flattened to approximately ¼-inch thickness, working evenly across each piece.

Season both sides of the flattened veal pieces generously with salt and pepper.

Set up three shallow bowls: one with flour, one with beaten eggs, and one with bread crumbs. Coat each veal piece first in flour, shaking off excess, then dip into the beaten eggs, and finally press into the bread crumbs until fully coated on both sides.

Heat the lard in a large shallow pan or skillet over medium-high heat until shimmering.

Carefully place the breaded veal pieces into the hot lard, being cautious of splashing. Fry for approximately 6-7 minutes until the coating is golden brown and crispy.

Flip each piece carefully using tongs or a spatula and fry the other side for another 6-7 minutes until golden brown and the veal is cooked through.

Transfer the finished schnitzel to a paper towel-lined plate to drain any excess fat. Serve immediately while still hot and crispy.