THE MENU SCHNITZEL IMPROV

You always hear about Wiener Schnitzel.

Why not try something a little different?

Lamb Schnitzel! 'Greek Schnitzel'.

Take thin leg of lamb round bone chops. Remove the round bone.

Pound the chops to say one-third inch thick or preferably less. 

You can then marinade them in a little lemon juice, or mild Greek pepperoncini jar juice, not too much, herbs, etc. They can marinade overnight or not.

Why not use Elizabeth David's recipe for frying batter, pastella.  It is very light.  See her Italian Cooking, under the fish section.

Prepare and fry these as for veal scallopini. Maybe mix olive oil and butter in a very thin frying layer. Fry with  diced onion.

One might do pork cutlets in a similar way, but I would marinate them in something like Dry Marsala instead.