Schnitzel
A thin pork cutlet breaded and pan seared to crispy deliciousness.
Ingredients
- 4 thinly sliced pork cutlets or boneless chops
- 1/2 cup of all purpose flour
- 1 large egg
- 1 tablespoon of milk
- 3/4 cup of seasoned breadcrumbs
- salt and black pepper
- 3 tablespoons of butter
- 3 tablespoons of extra virgin olive oil
- lemon wedges
Instructions
- Pound the pork to about 1/4 inch thickness, using a meat tenderizer
- Add 1/2 cup of flour to a shallow bowl and season with salt and pepper
- Whisk 1 egg with 1 tablespoon of milk in a second shallow bowl, season with salt and black pepper and whisk until smooth
- Add 3/4 cup of breadcrumbs into a third shallow bowl
- Dip each piece of pork into the flour until the surface is lightly coated
- Then dip each flour coated piece of pork into the eggs and allow any excess to return to the bowl
- Dip the flour and egg coated pork into the breadcrumbs ensuring that all sides are coated with breadcrumbs
- Add 3 tablespoons of butter and 3 tablespoons of oil into a large skillet
- Place the skillet over medium heat
- Once the butter and oil have melted and combined, add the coated pork leaving some space in between each piece
- Allow the first side to cook for 2-3 minutes or until the bottom is golden and cripsy
- Carefully flip each piece over and cook until both sides and golden and crispy
- Transfer the cooked schnitzel onto a paper towel lined plate for a minute or so before plating