Pork Schnitzel
Pork Schnitzel
ingredients
6 boneless pork cutlets (the thinner the better)
1/2 cup all-purpose flour
1 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk
1 cup fine dry bread crumbs
1 teaspoon paprika
Vegetable or Canola Oil for cooking
method
Pound the pork cutlets to 1/4-1/8 inch thickness (the thinner the better), then cut a couple of small slits around the edges of the cutlets with a sharp knife to prevent curling when cooking.
(I like to set up a bread station by putting a large sheet of parchment paper on the counter and putting the flour mixture in a pile at one end, the egg dip in a shallow bowl in the middle, then the bread crumb mixture at the other end. Then, when I'm done, I only have one bowl to wash and the rest gets folded up and straight into the garbage with no mess).
Combine flour, seasoned salt and pepper on a large plate. Combine the egg and milk in a shallow bowl. Combine bread crumbs and paprika on a large plate. Dredge the cutlets in the seasoned flour, then dip the cutlets in the egg mixture, then into the bread crumbs and paprika mixture.
Place breaded cutlets on a plate and cover with plastic wrap. Refrigerate for several hours. (*This is the secret to great schnitzel - the refrigeration. Try to refrigerate at least an hour. It gives the breading time to bind and ensures a nice, even and crispy coating).
Heat 1/2 inch of oil in a large skillet. Saute the cutlets for 6-8 minutes on each side or until coating is nicely golden. (Make sure cutlets have enough room to lay flat. Do in two batches if necessary). Take care not to piece the breading with a fork, to keep the oil from invading the inside.
Remove the cutlets form the skillet and place on a heated platter to keep warm. Garnish with lemon wedges, tomato sauce or gravy. Serves 6
http://www.fortysomething.ca/2008/03/pork_schnitzel.php