Pork Schnitzel
Ingredients
- 600 gRoast pork (cut into thin cutlets)
- 100 gWheat flour
- 2 pcEgg (beaten)
- 150 gBreadcrumbs
- 40 gUnsalted butter
- 4 tbspSunflower oil
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
A golden, wavy breading that crunches at every bite, revealing juicy pork. A squeeze of lemon at the end cuts through the richness of the frying.
- 1
Slice the pork roast into four 1 cm thick cutlets. Place them between two sheets of plastic wrap and pound them with a rolling pin or the bottom of a pan until they are 5 mm thick. The meat should be tender and thin.
- 2
Prepare three plates: wheat flour in the first, beaten egg with a pinch of sea salt in the second, and breadcrumbs in the third. Coat each cutlet in flour (shake off excess), then egg, and finally breadcrumbs without pressing down.
- 3
Heat sunflower oil and butter in a large skillet. When the butter foams, add the schnitzels. Fry for 3 minutes per side, spooning the hot fat over the meat. The breading should be golden and slightly wavy.
Frequently asked questions
How do you get this dish right?
- Never press the breadcrumbs with your hand; they need to stay 'loose' so the steam from the meat makes them puff up.
- The pan must be large enough: the meat should 'swim' in the fat for even cooking.
How long does this dish keep?
Eat immediately for maximum crunch. Can be kept for 24h in the fridge, but the breading will soften.
