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Crispy Breadcrumb Coated Schnitzel
Created by: Howcan Team
Ingredients
- 4 boneless pork chops, 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 chops with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the paprika.
- Dredge each pork chop in the flour, shaking off any excess.
- Dip the floured pork chops into the beaten eggs, allowing any excess to drip off.
- Coat the pork chops with the breadcrumbs, pressing gently to adhere the crumbs to the meat.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Carefully place the coated pork chops in the hot oil and cook for 3-4 minutes on each side, or until golden brown and crispy.
- Remove the schnitzel from the skillet and place on a paper towel-lined plate to drain any excess oil.
- Serve the crispy breadcrumb coated schnitzel with lemon wedges and your choice of side dishes. Enjoy!
Schnitzel with a crispy breadcrumb coating has a rich history dating back to the 19th century in Austria. This beloved dish consists of a thin slice of meat, typically veal or pork, tenderized, coated in flour, egg, and breadcrumbs, then fried to golden perfection. The dish gained popularity in Vienna, where it was a staple in the city's renowned coffee houses. Today, the best versions of this dish can be found in traditional Austrian restaurants, where skilled chefs meticulously prepare the meat and master the art of achieving the perfect crispy coating. The key to a delicious schnitzel lies in the quality of the meat and achieving a crispy, golden-brown crust. For a unique twist, some chefs use alternative coatings such as crushed nuts or potato chips for added texture and flavor. Whether enjoyed in a cozy Viennese eatery or prepared at home, schnitzel with a crispy breadcrumb coating is a timeless classic that continues to delight food enthusiasts worldwide.
30 min
4
400 calories
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