Pork Schnitzel
Ingredients
The schnitzel
-
1 ¼
cup
panko bread crumbs
-
½
cup
all-purpose flour
-
2
large
eggs
-
1
tablespoon
vegetable oil
-
2
cups
vegetable oil
-
1
1 ¼-pound
pork tenderloin
-
to taste
salt
-
to taste
freshly ground black pepper
For garnish
-
2
tablespoons
fresh parsley
-
to taste
lemon wedges
Instructions
- Prepare a wire rack on a baking sheet and line a plate with paper towels.
- Place panko bread crumbs in one shallow dish and flour in another.
- In a third dish, beat eggs with 1 tablespoon of vegetable oil.
- Pound each piece of pork to an even thickness between 1/8- and 1/4-inch.
- Dry the cutlets and season with salt and pepper.
- Dredge each cutlet in flour, then coat with the egg mixture, and finally press into the breadcrumbs.
- Allow the coated cutlets to dry on the wire rack for about 5 minutes.
- Heat 2 cups of vegetable oil in a large skillet to 375 degrees.
- Fry two cutlets at a time, cooking for 1 to 2 minutes per side until golden brown.
- Transfer fried cutlets to the paper-lined plate to drain excess oil.
- Garnish with parsley and serve with lemon wedges.
Nutrition Facts (estimated)
Servings
4
Calories
259
Total fat
8g
Total carbohydrates
37g
Total protein
9g
Sodium
284mg
Cholesterol
93mg
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