Pounded Schnitzel and Parsley Potatoes

Season the meat slices with pepper and salt thoroughly on both sides.

Spread breadcrumbs onto a cutting board and place a slice of meat on top. Sprinkle the top side of the meat with breadcrumbs and gently press the breadcrumbs into the meat with your palms. Cover the slice with cling film and gently pound the breadcrumbs into it with a meat mallet. Flip the meat and repeat the process. Coat the remaining meat slices in the same way.

Heat lard in a wide pan over medium heat. Whisk the eggs in a deep plate.