Wiener Schnitzel | Cruise Scoop

Ingredients

• 4 veal cutlets, ½-in (1.3-cm) thick
• 1 Tbsp (15 ml) sunflower or canola oil
• Salt and pepper
• ¼ C (31 g) flour
• 2 lg eggs, beaten
• 1 C (121 g) breadcrumbs
• 1–2 C (230–459 g) butter
• 1–2 C (220–440 g) lard
• 1½ lb (680 g) sm new potatoes
• ½ C (115 g) butter, melted
• 2 Tbsp (5 g) Italian parsley, finely chopped
• Pepper to taste