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Pork Schnitzel

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Ingredients

  • 4 pork cutlets, pounded to 1/4 inch thickness
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup vegetable oil

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Pork Schnitzel

Created by: Howcan Team

Ingredients

  • 4 pork cutlets, pounded to 1/4 inch thickness
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup vegetable oil

Instructions

  • Season the pork cutlets with salt, pepper, and paprika.
  • Dredge each cutlet in the flour, then dip into the beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Fry the breaded pork cutlets for 3-4 minutes on each side, or until golden brown and cooked through.
  • Remove the schnitzels from the skillet and place on a paper towel-lined plate to drain excess oil.
  • Serve hot with lemon wedges and your choice of side dishes. Enjoy!
Main Course
German

Pork Schnitzel is a beloved dish with a rich history. Originating in Austria, it consists of thinly sliced pork, coated in breadcrumbs and fried to golden perfection. This culinary gem has spread across the globe, becoming a staple in German and Eastern European cuisine. Renowned chefs like Wolfgang Puck have put their own spin on this classic, elevating it to new heights. In modern times, the best Pork Schnitzel can be found in traditional German beer gardens and family-owned Austrian restaurants. The key to a perfect Schnitzel lies in the quality of the pork and the art of achieving a crispy, yet tender texture. For a unique twist, some chefs use alternative breading such as pretzel crumbs for added crunch. Whether enjoyed with a squeeze of lemon or paired with a creamy mushroom sauce, Pork Schnitzel continues to captivate food enthusiasts worldwide.

30 min

|

4

|

400 calories

Instructions

  • Season the pork cutlets with salt, pepper, and paprika.
  • Dredge each cutlet in the flour, then dip into the beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
  • Heat the vegetable oil in a large skillet over medium-high heat.
  • Fry the breaded pork cutlets for 3-4 minutes on each side, or until golden brown and cooked through.
  • Remove the schnitzels from the skillet and place on a paper towel-lined plate to drain excess oil.
  • Serve hot with lemon wedges and your choice of side dishes. Enjoy!
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