Schnitzel

🔥 Prep

• Pat the 4 pcs pork cutlets dry with paper towels.
• Place 1 cup flour in a shallow dish.
• Beat 2 pcs eggs in another shallow dish.
• Place 2 cup breadcrumbs in a third shallow dish.
• Season the flour with salt and pepper to taste.

🔥 Cook

• 1. Heat 100 ml oil in a large skillet over medium-high heat until shimmering.
• 2. Working one at a time, dredge each pork cutlet in the flour, shaking off excess, then dip into the beaten eggs, allowing excess to drip off, and finally coat evenly with breadcrumbs.
• 3. Carefully lay the breaded cutlet in the hot oil and fry for 3-4 minutes per side, or until golden brown and crisp.
• 4. Adjust heat to medium if the cutlets are browning too quickly.
• 5. Transfer the cooked schnitzel to a plate lined with paper towels to drain excess oil.
• 6. Repeat with remaining cutlets, adding more oil if needed and maintaining medium-high heat for frying.

🔥 Serve

• Serve the schnitzel hot with a wedge of 1 pcs lemon on the side for squeezing.
• Pair with traditional German sides such as potato salad, spaetzle, or buttered noodles.
• Garnish with a sprinkle of fresh parsley if desired.