Pork schnitzel

Schnitzel is one of the classic dishes of Viennese cuisine. The process of preparing it is simple. A thin layer of meat should be rolled in breadcrumbs and then deep-fried. But each step has its own characteristics and little tricks. This schnitzel recipe will help you prepare a delicious pork main course with a crispy golden crust and an unforgettable aroma.

Required:

pork - 500 grams;
vegetable oil;
breadcrumbs;
pepper;
egg - 2 pcs.;
salt.

Cooking method:

The meat should be cut into pieces and beaten very carefully. The thinner the pieces of meat you get, the tastier your schnitzel will be. When beating the meat, push the fibers apart a little. This will help you give the schnitzel a nice shape.




The chopped pieces of pork must be salted and peppered. Beat the eggs. Place breadcrumbs on a separate plate. Each schnitzel should be dipped in egg and breadcrumbs. Try to roll in breadcrumbs so that they cover the piece of meat evenly.





Fry the schnitzels in a hot frying pan with plenty of oil. Place the finished schnitzels on a plate covered with a paper towel to absorb the fat.



You can serve this second dish with fresh vegetables. Garnish pork schnitzels with herbs and lemon slices.



Bon appetit!