Pork Schnitzel

This my all-time favorite dinner.Definitely not a healthy one but I usually save it for a special occasion.I find it makes an excellent main course even while entertaining friends as the meat can be prepared few hours earlier and just pan-fried before dishing out.Goes well with any warm german potato salad,boiled vegetables or just good ol' chips.

Traditionally schnitzels are made with veal which is fairly expensive. Pork loin chops make perfectly good schnitzel, particularly the thin ones. Bread them and cook them quickly and they stay moist and flavourful.You can add thyme,sage and parmesan to the breadcrumbs for a herby zing.

Pork Schnitzels
serves 4
Pork tenderloin/schnitzels 350 gms (about 10 thin schnitzels)
eggs, 2 beaten well
cracked pepper, 1 tsp
paprika, 1 tsp
salt,to taste
flour ,1/2 cup
bread crumbs ,3/4 cup
vegetable oil, to fry (I used canola)
lemon wedges, to serve


Easy easy easy is the word here.
Remove snitzels from bag( I buy mine ready-made from my butchers)
Beat egg well with salt,pepper and paprika .This is the stage I love as I invariably end up adding more spices...to the egg mixture.
Next you bread them. This is best done assembly-line fashion: flour, then egg and finally bread crumbs. The flour ensures the surface of the cutlet is dry so the egg wash will stick to it, keeping the bread crumbs in place. It’s best to let the cutlets sit for at least 15 minutes before frying. This lets the breading firm up so the coating will adhere to the cutlet and not fall off during cooking. (If you are prepping them for later,just put them over a cookie rack and put them in the refrigerator for as long as a couple of hours.)
 The art of the dish is in the frying. And it really comes down to just one factor: having the oil at the right temperature. You want the oil to be hot enough that the breading will crisp and brown before the meat in the middle dries out.
Heat the oil and butter in a wide skillet over medium-high heat until very hot.Fry each cutlet one at a time ,2-3 mins on each side.
Serve with sauteed Vegetables.