Schnitzel

Indulge in the crispy perfection of homemade schnitzel, featuring tender pork cutlets coated in golden breadcrumbs. This classic German dish is perfect for a cozy weeknight dinner, served with a squeeze of fresh lemon.

• 4 pieces pork cutlets
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 lemon for serving

Method

1. 1

   Place the pork cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they're about 1/4 inch thick.

2. 2

   Set up a dredging station: Place the flour in one shallow dish, the beaten eggs in another, and the breadcrumbs in a third.

3. 3

   Season the flour with salt and pepper. Dredge each cutlet first in flour, shaking off the excess, then dip in the egg, and finally coat with breadcrumbs.

4. 4

   In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded cutlets.

5. 5

   Fry the cutlets for about 3-4 minutes on each side, or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.

6. 6

   Remove the schnitzels from the skillet and place them on a paper towel-lined plate to absorb any excess oil.

7. 7

   Serve the schnitzels hot with lemon wedges on the side for squeezing over the top.