Viennese schnitzel with lemon

Cut a piece of meat 1.5-2 cm thick lengthwise in half (but not all the way), open it like a butterfly, and pound it with a flat mallet between sheets of parchment paper greased with olive oil to a thickness of 4-5 mm.

Beat the egg, add salt and pepper. Season the meat with salt and pepper, coat it in flour, egg, and breadcrumbs. Place the schnitzel in the cold for 5 minutes to set the coating.

Fry in a cast-iron skillet over medium heat for 4 minutes, basting with hot oil from the pan. Flip and fry for another 3 minutes until golden brown. Remove from the pan, blot excess oil with a kitchen towel, and serve with lemon and salad.