Wiener Schnitzel vom Kalb mit Häuptelsalat
Don't cut the escalope too thin, cut at the edges, cover with a transparent film and pound well, salt on both sides (they should normally be 6mm thick). Prepare the ingredients for breading. Put flour on a plate, whisk eggs with oil and milk using a fork, best in a soup plate, distribute breadcrumbs on a plate. Flour Schnitzel on both sides, dip into the egg mixture and coat with breadcrumbs on both sides (don't press too firmly) Heat lard in a deep saucepan and deep-fry the Schnitzel on both sides.
Wein aus Österreich - Kostbare Kultur