Rinse and add sauerkraut to the strainer. Use your hands to squeeze out juice.

Add sauerkraut to the pot with bacon. Sprinkle with black pepper. (Salt is not necessary as there’s enough in the bacon and sauerkraut.)

Turn the burner down to low and let it brown, stirring occasionally. Should be finished in about 45 minutes, but can leave on simmer to stay warm.

Preheat your oven to 120°C (250°F).

Sprinkle meat with garlic salt or garlic powder and salt on both sides.

Lay a slice of meat on a cutting board and cover it with a piece of rigid plastic (we use a freezer bag). Pound meat with a meat hammer to form ridges (see video).

Heat a deep, non-stick frying pan on medium-high (7). Add enough oil for shallow frying (see video).

Line a separate bowl with flour, add individual meat slices to cover both sides, and layer them on a plate.

Whisk together eggs and milk (or water) in a bowl and set it beside the plate with the meat slices.

Line a bowl or baking dish with breadcrumbs and set it beside the bowl with the egg mixture.

Dip the floured meat slice in the egg mixture, covering both sides, then dip it in breadcrumbs, covering both sides. Make enough in advance to fill the frying pan (Ralph had three pieces).

Cut a small piece of breaded meat (Probestück) and add it to the frying pan. If the oil sizzles, you can begin frying the meat. If it doesn’t, turn up the heat or wait a bit more.

Add meat slices and fry on each side for 3-4 minutes. Turn the heat down to 6 if too much oil is splattering. Fry longer if using pork (5-6 minutes).

Transfer finished pieces to the oven.

Prepare remaining meat pieces with egg mixture and breadcrumbs (you may need to add more breadcrumbs to the bowl) and fry as above.

Keep schnitzels warm in the oven while preparing your sides. Ours were in for 15 minutes.

Serve with sliced lemon wedges. After squeezing lemon juice over schnitzel, toss the lemon into your glass of water for added vitamin C.