Schweineschnitzel

Name: Schweineschnitzel
Total time: 35 min
Yield: 4 servings
Ingredients: 680 g Pork loin chops, boneless, about 1 cm thick; 60 g All-purpose flour, for dredging; 2 Eggs (large), beaten; 1½ cups Plain breadcrumbs; 1 tsp Table salt; ½ tsp Ground black pepper; 1 cup Vegetable oil, for shallow-frying; 1 Lemon, cut into wedges; 2 tbsp Flat-leaf parsley, chopped, for garnish (optional)

35 minServes 4$38.97

Boneless pork loin is pounded thin, seasoned, dredged in flour, dipped in egg, and coated in breadcrumbs, then shallow-fried until the crust puffs and turns golden. It is served with lemon wedges. The pork version is common in Germany; Wiener Schnitzel is the veal version.

Ingredients

680 gPork loin chopsboneless, about 1 cm thickBuy 1.5 lb
60 gAll-purpose flourfor dredgingBuy 1 bag
2Eggs (large)beatenBuy 1 carton
1½ cupsPlain breadcrumbsBuy 1 package
1 tspTable saltBuy 1 canister
½ tspGround black pepperBuy 1 jar
1 cupVegetable oilfor shallow-fryingBuy 1 bottle
1Lemoncut into wedges
2 tbspFlat-leaf parsley (optional)chopped, for garnishBuy 1 bunch

Method

Pound the pork between sheets of plastic wrap to about 5 mm thick and season both sides with salt and pepper.
Set out three shallow dishes with the flour, the beaten eggs, and the breadcrumbs.
Coat each cutlet in flour, shake off the excess, dip it in egg, and press it lightly into the breadcrumbs.
Heat the oil in a large skillet to about 1 cm deep over medium-high heat and fry the cutlets, swirling the pan so the oil washes over the tops, until golden, 2 to 3 minutes per side.
Drain briefly on paper towels and serve at once with lemon wedges and, if you like, chopped parsley.