Jewish Schnitzel

Score the edges of the meat with a knife to a depth of 0.5 cm to prevent the schnitzel from curling during frying. Place cling film over the meat and pound it with a meat mallet. Then spread crushed garlic over it and season thoroughly with salt and pepper on both sides.

Coat the meat in flour, then in beaten eggs, and finally in breadcrumbs.

Heat oil in a pan over medium heat. Place the coated meat into it and fry gently until golden brown for 3 minutes on each side. The meat should remain slightly pink inside.