Pork Schnitzel is a variation of the traditional German dish, Schnitzel, made from thinly pounded pork cutlets that are breaded and fried. It is a classic dish in German cuisine, and it is loved by many people worldwide.
The cutlets are first seasoned with salt and pepper, then coated in flour, beaten eggs, and breadcrumbs before being fried in butter or oil. The result is a crispy, golden-brown exterior and a tender, juicy interior. Pork Schnitzel is often served with a side of lingonberry jam and a lemon wedge to add a pop of acidity to the dish. It can also be served with gravy, mashed potatoes, and other side dishes.
- 4 pork cutlets, pounded thin
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1/4 cup butter or oil for frying
- Lemon wedges and lingonberry jam for serving (optional)
- Season the pork cutlets with salt and pepper.
- Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
- Dredge the pork cutlets in the flour, dip them in the beaten eggs, and coat them in breadcrumbs.
- In a large skillet, heat the butter or oil over medium-high heat.
- Add the pork cutlets to the skillet and cook for 2-3 minutes per side or until golden brown and crispy.
- Remove the pork cutlets from the skillet and drain on a paper towel-lined plate.
- Serve the Pork Schnitzel with lemon wedges and lingonberry jam, if desired.
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