Schweineschnitzel – Fried Pork Cutlets are delightfully crunchy and flavorful. Serve them up with your favorite side dishes and enjoy!
What is a Schnitzel anyway? So glad you asked! After watching a cooking show that featured German cuisine and Schweineschnitzel, I decided to do a little research on this tasty looking dish. A Schnitzel (btw that word tickles me) is traditionally a piece of veal that is thinned, coated with flour, then egg, then coated with breadcrumbs and fried in oil or butter. Hence, a Schweine-schnitzel is thinly sliced pork done up all fancy in the same way.
If you’re looking to change things up for dinner, try a little German cuisine tonight!
Till next time ~ much love, Connie
Schweineschnitzel – Fried Pork Cutlets
- 4 4 oz slices pork shoulder
- Oil for frying
- 3/4 C flour
- 2 eggs beaten
- 1 C breadcrumbs panko works well
- salt and pepper
- lemon slices for garnish
- Thin the pork with a tenderizing hammer until each slice is about 1/8 inch thick.
- Season with salt and pepper.
- Heat the oil in a heavy, shallow skillet on medium.
- Dredge the slices of pork in flour and allow to rest for 5 minutes.
- Coat the pork with the eggs.
- Dredge each piece through the bread crumbs.
- Fry in oil until golden brown on each side.
- Garnish with a fresh slice of lemon and serve.