Classic Pork Schnitzel with Lemon

Ingredients

Instructions

1. 1

   Place the pork cutlets between two sheets of plastic wrap and gently pound them to a uniform thickness of about 1 cm using a meat mallet or heavy pan.

2. 2

   Set up a breading station. In one shallow dish, place the all-purpose flour. In a second dish, beat the eggs until well combined. In a third dish, mix the breadcrumbs with paprika, garlic powder, and onion powder.

3. 3

   Dredge each pork cutlet first in flour, shaking off the excess, then dip into the beaten eggs, and finally coat evenly with the breadcrumb mixture. Press the breadcrumbs onto the cutlets to ensure even coating.

4. 4

   In a large skillet, heat about 1 cm of vegetable oil over medium-high heat until it shimmers. Carefully place the breaded cutlets in the hot oil, frying in batches if necessary to avoid overcrowding.

5. 5

   Cook the schnitzels for about 3-4 minutes on each side until golden brown and crispy. Use a slotted spoon to remove them and place on paper towels to drain excess oil.

6. 6

   Serve the schnitzels hot with lemon wedges on the side and sprinkle with chopped fresh parsley.

Nutrition per serving

Notes

• •Tip: Ensure the oil is hot before adding the schnitzels to prevent them from becoming greasy.