pork schnitzel

Ingredients

• 1 lb Pork Cutlets (Pork Tenderloin or Loin)
• 1/2 cup All-Purpose Flour
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 Large Eggs
• 1/2 cup Breadcrumbs
• 1/4 cup Vegetable Oil
• Lemon wedges, for serving

Instructions

1. Cut pork cutlets into 1-inch thick pieces.
2. In a shallow dish, combine flour, salt, and pepper. Dredge each pork cutlet in the flour mixture, ensuring both sides are coated.
3. In a separate shallow dish, whisk together the eggs.
4. Dip each floured cutlet into the beaten eggs, allowing any excess to drip off.
5. Transfer the egg-coated cutlets to the breadcrumbs, pressing gently to coat evenly.
6. Heat vegetable oil in a large skillet over medium-high heat.
7. Once the oil is hot, carefully add the schnitzel to the skillet, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and cooked through.
8. Remove schnitzel from skillet and place on a paper towel-lined plate to drain excess oil.
9. Serve immediately with lemon wedges.

Notes

• For extra crispy schnitzel, you can chill the coated cutlets in the refrigerator for 30 minutes before frying.
• Use a meat mallet to gently pound the pork cutlets to an even thickness, which helps with even cooking.
• Storing: Schnitzel is best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.