Wiener schnitzel (veal)

1. Cut the veal into 4 slices, pound them between cling film to 4-5 mm thick and season lightly on both sides with salt and pepper.

2. Set out three plates for the breading: flour, egg beaten with the milk, and breadcrumbs.

3. Dredge the slices first in flour, then in egg and finally in breadcrumbs - don't press the crumbs on, they should cling loosely.

4. Heat a finger's depth of lard in a large pan to about 170 °C and add the slices one by one.

5. Keep shaking the pan so the fat washes over the top of the meat - this makes the coating puff up into waves; fry for 1.5-2 minutes per side until golden.

6. Drain on kitchen paper and serve immediately with lemon wedges and parsley - classically with potato salad.

Tip: A loose coating is the secret: if you don't press the crumbs on, it lifts away from the meat during frying and becomes beautifully wavy.