Indulge in the delightful flavors of a classic schnitzel with this timeless recipe. Schnitzel, a popular dish originating from Austria, features tenderized and breaded meat that is fried to golden perfection. It’s a versatile dish that can be made with various types of meat, such as veal, chicken, or pork. This recipe focuses on the traditional pork schnitzel, delivering a crispy and succulent experience that will satisfy your taste buds.
Ingredients
- 1 lb. Pork loin cut into 1" steaks
- 2 cups Bread Crumbs
- 4 whole Eggs beaten
- Salt & Pepper to taste
Instructions
- To prepare the schnitzel, place the steaks on a flat surface and use a mallet or rolling pin to gently pound them, thinning the meat evenly. Season the steaks with salt and pepper, ensuring they are well seasoned on both sides. For easier cleanup and to prevent any splatter, it is recommended to place the steaks inside a plastic freezer bag before pounding. This will contain any excess juices or meat particles, keeping your work surface clean.
- Set up your workstation by dividing the eggs, flour, and bread crumbs into separate bowls, each one suitable for dredging the pork steaks. This organization will make the breading process more efficient and help create a smooth workflow. Place the beaten eggs in one bowl, the flour in another, and the bread crumbs in a third bowl. By having everything ready and within reach, you'll be able to coat the pork steaks easily and ensure a consistent and delicious schnitzel coating.
- In a heavy frying pan, pour enough oil to cover the steaks, approximately filling half of the pan. It's important to use a sufficient amount of oil to ensure proper frying and achieve a crispy schnitzel. Heat the oil to a temperature of around 375 degrees Fahrenheit (190 degrees Celsius). Maintaining the correct frying temperature is crucial for achieving a golden and evenly cooked schnitzel.
- To coat the pork in a perfectly crisp and delicious manner, follow these steps:1. Flour: Start by evenly coating the pork on both sides with flour. This initial coating helps create a smooth surface for the subsequent layers.2. Egg batter: Next, dip the floured pork loin into the egg mixture, ensuring it is thoroughly coated. The egg batter acts as an adhesive, helping the breadcrumbs adhere to the meat.3. Bread crumbs: Now, coat the pork in the bread crumbs, making sure to cover the meat evenly. Press the bread crumbs gently onto the surface to ensure they adhere properly. This final layer will give the schnitzel its signature crispy texture.Once the pork is fully coated, carefully add it to the hot pan of oil. The oil should be at the recommended temperature mentioned earlier. Fry the schnitzel until it turns a golden brown on both sides, typically taking about 3-4 minutes per side. Remember to adjust the heat if needed to prevent burning and to ensure even cooking.Following these coating steps will result in a delectable schnitzel with a satisfyingly crispy exterior.
- Complete the delightful schnitzel presentation by serving it with a fresh lemon wedge. The tangy citrus flavor of the lemon perfectly complements the crispy and savory schnitzel, adding a refreshing zing to each bite. Squeeze the lemon wedge over the schnitzel just before enjoying to enhance the flavors and bring a burst of brightness to the dish. The combination of the schnitzel and the lemon wedge creates a harmonious balance that will tantalize your taste buds.
Nutrition
Calories: 260kcal | Carbohydrates: 26g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 53mg | Sodium: 301mg | Potassium: 353mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7IU | Calcium: 72mg | Iron: 2mg
