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How to make the perfect wiener schnitzel — theguardian.com

Schnitzel, beloved of gambolling nuns, is one of those dishes that's mysteriously more than the sum of its parts. With the (very) honourable exceptions of chicken kiev and scotch eggs, I haven't eaten much breaded meat since leaving school, yet somehow, this simple classic, like its Milanese cousin, manages to be both elegant, and utterly satisfying. After this week, it might just be one of my favourite things.

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