1. Place the schnitzels one by one between two sheets of plastic film and flatten them by gently pounding them with a rolling pin.
  2. Rub the schnitzels with salt and pepper and leave them for a while.
  3. Sprinkle the flour on a shallow dish.
  4. Beat the eggs in a second shallow dish and sprinkle breadcrumbs on a third shallow dish. Coat the schnitzels one by one in flour, then dip them in the eggs.
  5. Then press the breadcrumbs on both sides.
  6. Shake off the excess breadcrumbs.
  7. Place the schnitzels on a dish.
  8. Heat the groundnut oil in a frying pan.
  9. Make sure that the oil is very hot.
    Put the schnitzels in the pan and cook one side for 2-3 minutes until crisp brown, add a quarter of the butter after 1 minute.
  10. Turn carefully and cook the other side for 2-3 minutes until golden brown, adding a quarter of the butter after about 1 minute.
  11. Keep the schnitzels warm in an oven at 175 °C.
  12. Cook the remaining schnitzels in the same way.
  13. Place the schnitzels on warm plates and garnish with a slice of lemon and some parsley.

The real Wiener schnitzel is often made with homemade breadcrumbs. Old bread is diced and toasted on a baking tray in a hot oven at 150 °C until it is golden brown and dry. Then the toasted bread is grounded in a food processor. You can also crush the bread in a plastic bag by rolling over it with a rolling pin. You get the same effect when you crumble Dutch rusks.