Crispy Schnitzel
24
- Prep Time20 min
- Total Time55 min
- Makes4 Servings
(Photo: Roberto Caruso)
This Austrian specialty traditionally uses veal, but thin cutlets of pork, turkey and chicken are less expensive–and equally delicious. The secret to its crispiness? Cook them in small batches. It’ll help keep the temperature of the oil constant, and they’ll remain crisp.
Ingredients
8 fast-fry pork loin centre chops, about 600 g
1/4 tsp salt
vegetable oil
2 eggs
1 cup bread crumbs
Instructions
Lay 4 chops between 2 pieces of waxed paper. Using a rolling pin or mallet, pound chops until they are 1/4 in. thick. Transfer to a large baking sheet lined with paper towels. Repeat with remaining chops. Pat them dry with paper towels, then season with salt and pepper.
Heat a large non-stick frying pan over medium-high. Add enough oil to reach 1/8 in. up the side of pan, about 1 cup.
Whisk eggs in a shallow, wide bowl. Pour bread crumbs onto a plate. Dip each chop in egg, then in bread crumbs, coating both sides. Transfer back to baking sheet.
Add 3 or 4 chops to hot oil in pan. Do not crowd pan. Cook chops until golden brown, about 2 min per side. Transfer to a paper-towel-lined platter. Repeat with remaining chops. Serve with German cucumber salad and a lemon wedge.
Nutrition (per serving)
Calories 390, Protein 39g, Carbohydrates 13g, Fat 19g, Fibre 1g, Sodium 371mg.
Prep Tip: Stir dried herbs or spices into the bread crumb mixture to switch up the flavour.
