Schnitzel is simply delicious! Thin, tenderized meat cutlets are dredged in flour, egg and bread crumbs then pan fried.
Course Main Course
Cuisine Eastern European
Keyword recipe, Schnitzel, Weiner
Prep Time 15 minutesminutes
Cook Time 8 minutesminutes
Total Time 23 minutesminutes
Servings 4people
Calories 476kcal
Author Kevin Lamoureux
Ingredients
1pork or veal tenderloin or 2 boneless skinless chicken breast halves
½cupflour
½cupbread crumbs
2eggs, beaten
¼cupvegetable oil
2tbsplard
Seasoning Mixture
½tspchili powder
½tspsweet paprika
½tspcaraway seeds
½tspgarlic salt
½tspfresh ground black pepper
Instructions
Cut pork tenderloin into 1-inch thick pieces (skip this step for chicken and veal versions)
Pound with meat mallet between plastic wrap or parchment until evenly ¼ inch thin
Rub meat pieces with seasoning mixture
Put flour, eggs, crumbs each into a separate wide bowl or plate
With the help of a fork, dredge the meat, one piece at a time into the flour, then coat with egg, then roll in the bread crumbs
Heat the oil and lard in a large shallow frying pan
When the oil has reached medium temperature, carefully place the breaded meat pieces in the pan and fry for about 2-3 minutes per side or about 4-6 mintues total. Be careful not to overcook and reduce the heat if necessary. Cook in batches if necessary but don't overcrowd the pan.