Wash the schnitzel in cold water and dab with kitchen paper. Salt and pepper. Whisk the beaten eggs in a deep plate and turn the schnitzel in it.
Crumble the cornflakes (it works well if you put them in a kitchen towel and then squeeze them with your hand or a bottle) and press thickly onto the schnitzel on both sides. The crumbs stick to the egg.
Now you heat the oil in a pan. Put the schnitzel in the pan and fry for one minute on each side over medium to high heat, then cook for another 4 minutes on a low temperature. Turn carefully so that the tasty crust is not damaged.
Suitable side dishes are salad or vegetables, fried potatoes, French fries or just baguette.
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