The Classic Wiener Schnitzel!

Yes, I know. Wiener Schnitzel is actually Austrian, and I lumped it together with German Food. But the cuisines are so similar that an Austrian Food category would be... well, redundant.

The classic Viennese Schnitzel a a breaded veal or pork cutlet, fried to crispy perfection, with a simple slice of lemon.

YOU NEED:

• thin veal or pork cutlets, pounded with a meat pounder until just tender enough.
• a bowl of flour, salt, and pepper.
• a bowl of beaten eggs. if you're going to add seasoning, do it here. i like adding horseradish mustard for some extra flavour. 
• a bowl of panko breadcrumbs [you can use the normal kind, but panko makes for way nicer, crispier texture.
• a frying pan, with a thin layer of oil [lard is traditional, go for a mild oil such as canola or sunflower.

1. Bread each cutlet by dipping in flour, then egg, then breadcrumbs. coat evenly and set aside.
2. Heat about 1/2 centimetre of oil until sizzling, then drop in each schnitzel. fry until golden and crisp, about 3-5 minutes, then flip and do the other side.

fry all your schnitzels, replenishing oil as need be. if you're making a big batch, cover them with tin foil and put them in the oven at low-temp to keep warm, before serving. 

NOTE: i suggest making lots, they're easy to freeze and keep for later. also, GREAT in sandwiches, with some german mustard, pickles, and sauerkraut, on a nice kaiser bread.