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For true Viennese Schnitzel, use veal cutlets, each weighing about 5 oz or 140 g. Alternatively, use pork or even chicken / turkey escalopes.
If you get thicker cuts, cover them and pound them to a thickness of about 1/4 inches or 6 mm.
Blend the pork rinds in a food processor or crush them in a ziplock bag until you have small crumbs. Mix in the salt and pepper. Optionally add other spices or herbs.
Whisk the egg.
Dust a cutlet with the arrowroot powder, using one hand pull it through the whisked eggs to coat it and lay it in the seasoned pork rinds.
Using your other hand, cover the cutlet with pork rinds and set it on a plate. Alternatively, spoon on the breading. Do not press on the pork rinds, else the breading won't be light and fluffy.
Continuing to use one hand for the eggs, the other for the breading, coat all the cutlets.
In a large pan over medium-high heat, melt the lard.
Fry the cutlets until the breading turns golden brown, about 3 to 5 minutes. Flip and fry for another 3 to 5 minutes.
Serve with a wedge of lemon to squeeze out on top of the schnitzel.
Enjoy, for example with a side of vegetables or a salad.

# Meal Prep Tip
You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. It's best to reheat the cutlets in the oven. Like this they have a crisper texture than if you microwave them. Alternatively, reheat them in a pan on the stovetop. Add the lemon only after reheating.

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