Bavarian Pork Schnitzel

For the pork schnitzel, slice the pork leg into pieces about 1 cm thick. Place the meat between two sheets of foil and pound it with a mallet to roughly half a centimeter, so it stays whole and even.

Season the slices with salt and pepper. Sprinkle one side lightly with caraway, which gives the Bavarian character, and let them rest a few minutes so the spices settle into the meat.

Set out three plates: flour in the first, beaten eggs in the second, breadcrumbs in the third. Coat each slice first in flour, then in egg, and finally in breadcrumbs. Never press the coating down, so it can puff up while frying.

In a wide pan, melt the lard so the meat can float, and heat it to 170 °C. Add the breaded slices and fry them 3 minutes on each side until golden. Gently rock the pan while frying so the hot fat washes over the crust and lifts it.

Lift the fried meat onto a paper towel to shed the excess fat. Then melt the butter in the pan and briefly spoon it over the slices. This gives them a sheen and a gentle nutty aroma.

Serve hot with a lemon wedge and potato salad or roasted potatoes. Squeeze the lemon on only just before the first bite, so the crust stays crisp.