Crispy schnitzel

Prep 20 min
Total 55 min
Makes 4 Servings

20

Ingredients

8
fast-fry pork loin centre chops, about 600 g
1/4 tsp
2
1 cup

Instructions

  • Lay 4 chops between 2 pieces of waxed paper. Using a rolling pin or mallet, pound chops until they are 1/4 in. thick. Transfer to a large baking sheet lined with paper towels. Repeat with remaining chops. Pat them dry with paper towels, then season with salt and pepper.
  • Heat a large non-stick frying pan over medium-high. Add enough oil to reach 1/8 in. up the side of pan, about 1 cup.
  • Whisk eggs in a shallow, wide bowl. Pour bread crumbs onto a plate. Dip each chop in egg, then in bread crumbs, coating both sides. Transfer back to baking sheet.
  • Add 3 or 4 chops to hot oil in pan. Do not crowd pan. Cook chops until golden brown, about 2 min per side. Transfer to a paper-towel-lined platter. Repeat with remaining chops. Serve with German Cucumber Salad and a lemon wedge.

Side Dish: Serve with German cucumber salad.

Prep Tip: Stir dried herbs or spices into the bread crumb mixture to switch up the flavour.

Cooking Tip: Cook schnitzels in small batches. It’ll help keep the temperature of the oil constant, and they’ll remain crisp.

Nutrition

Calories 390, Protein 39 g, Carbohydrates 13 g, Fat 19 g, Fibre 1 g, Sodium 371 mg.

Wine Pairings

CRUNCHY PORK | JAMMY RED
Pork requires a pairing that won’t overpower its delicate, naturally sweet flavour. This well-priced pick nearly steals the show with its intense perfume of mocha and black cherry jam, but its mild yet complex body offers a pleasing acidity that perfectly frames Crispy Schnitzel and German Cucumber Salad.
Trapiche Malbec, Argentina, $11.

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