Thin slices of veal are pounded lightly to make them tender and then lightly salted. The meat is then dipped first in flour, then in beaten eggs and finally in breadcrumbs. They are fried, turning regularly, in butter or lard until golden brown and crispy. Wiener Schnitzels are traditionally served with lettuce, cucumber salad or the traditional version of potato salad. In these modern times, schnitzels are often made from pork or chicken and served with chips.