Knock the well hung veal schnitzel very lightly flat, add a little salt and flour evenly. Whisk the eggs with a fork. Dip the floured schnitzel evenly in it and rub them immediately through plenty of breadcrumbs (do not press the breading).
Fry in clarified butter to almost 170 °. Move the schnitzel back and forth more often. Pour the lard on top with a spoon as well. After the underside has turned golden brown, turn the schnitzel over and let the underside also turn golden brown.
Garnish with a slice of lemon and the classic Viennese garnish. Serve traditionally with potato salad.
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