Ingredients with Measurements:
- 4 pork cutlets, pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 cup vegetable oil
Special equipment needed:
- Meat mallet
- Three shallow bowls
- Large skillet
Step-by-step instructions:
1. Season the pork cutlets with salt, black pepper, and paprika.
2. Place the flour in the first shallow bowl, the beaten eggs in the second shallow bowl, and the breadcrumbs in the third shallow bowl.
3. Dredge each pork cutlet in the flour, shaking off any excess.
4. Dip the floured cutlets in the beaten eggs, making sure they are fully coated.
5. Coat the cutlets in the breadcrumbs, pressing the breadcrumbs onto the pork to ensure they stick.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Once the oil is hot, add the breaded pork cutlets to the skillet.
8. Cook the cutlets for 3-4 minutes on each side, or until golden brown and cooked through.
9. Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
10. Serve hot with your choice of sides.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 28g
Protein: 26g
Substitutions for ingredients:
- Pork cutlets can be substituted with chicken cutlets or veal cutlets.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add grated Parmesan cheese to the breadcrumbs for extra flavor.
- Serve with a lemon wedge for a citrusy twist.
- Top with a fried egg for a hearty breakfast schnitzel.
Tips and tricks:
- Use a meat mallet to pound the pork cutlets thin for even cooking.
- Make sure the oil is hot before adding the breaded cutlets to the skillet to ensure a crispy crust.
- Don't overcrowd the skillet when cooking the cutlets to prevent them from steaming instead of frying.
Storage instructions:
Leftover schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat schnitzel, place it on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the schnitzel on a bed of greens or with a side of roasted vegetables for a colorful presentation.
Garnishes:
Garnish with chopped parsley or chives for a pop of color.
Pairings:
Pair with a cold beer or a glass of white wine for a refreshing accompaniment.
Suggested side dishes:
- German potato salad
- Roasted Brussels sprouts
- Spätzle
Troubleshooting advice:
- If the schnitzel is not crispy enough, make sure the oil is hot enough before adding the breaded cutlets to the skillet.
- If the schnitzel is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
- Make sure the pork cutlets are fully cooked before serving.
- Use separate cutting boards and utensils for raw meat and other ingredients to prevent cross-contamination.
Food history:
Weißlacker Schnitzel is a traditional German dish that originated in the region of Franconia.
Flavor profiles:
Crispy, savory, and slightly spicy.
Serving suggestions:
Serve hot with a side of German potato salad and a cold beer for a classic German meal.
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Region: German