Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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Remove the skin, and cut into slices large but thin, roll in flour, dip in egg, and fry in boiling lard, allowing them to remain in the frying-pan only a couple of minutes;
then drain on a napkin, sprinkle on a little salt, and serve.
Italy
Frying pan
Saucepan
Chef's knife