Pork Schnitzel

Pork Schnitzel

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Pound each chop about 1/4" (.6 cm) thick with a kitchen mallet. Sprinkle both sides of the meat with a little salt. Then dredge the meat first in flour. Then dip into egg and then in bread crumbs so it´s coated completely.
Heat oil in large fry pan to a high heat and cook schnitzels one or two at a time (don´t crowd) approximately 5 minutes until golden on first side. [Before flipping peek underneath to verify brownness. You only want to turn each one once to avoid drying out meat. Flip and fry second side about 5 minutes more until meat is fully cooked. Place on absorbent paper to drain before serving.
Serve with lemon wedges. A squeeze of lemon juice adds a nice accent.


4 boneless pork sirloin chops,
or pork cutlets, boned
pinch of salt
1/2 cup flour for dredging
2 eggs, beat lightly
1/2 cup bread crumbs
1/4 cup oil for frying
lemon, quatered

Added by: Natália Martins
Consulted: 1793 X
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