Breaded pork schnitzel

Ingredients for 4 servings:

• 4 pork schnitzels, each about one index finger wide thick
• 3 large eggs, 4 eggs for size M
• 2 tbsp wheat flour , (405)
• 1 cup breadcrumbs, homemade
• 3 tbsp vegetable oil (sunflower or rapeseed)
• Pinch(s) of salt and pepper
• 1 tbsp, leveled tomato paste
• 1 tbsp, leveled mustard, hot or medium hot
• 1 tsp honey

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

it’s not about size…

By the way, I don’t believe in pounding or steaking pork schnitzels at all. If they’re cut too thick, you can at most drizzle them with a few drops of oil on both sides, wrap them in cling film, and massage them between your hands. Rule of thumb: A 28-centimeter-diameter pan should be able to fry four schnitzels at once. The classic breading method is used: flour, egg, breadcrumbs. I always make my own breadcrumbs; stale, dried rolls or bread can be ground from coarse to fine in the food processor. I always have a mix of whole-grain bread and “regular” wheat rolls. I whisk the eggs in a bowl with mustard, salt, pepper, honey, and tomato paste. This is my basic recipe, but you can add anything you like: herbs, some finely chopped parsley, a pinch of paprika, grated cheese, a little Parmesan, and much more. There are no limits to experimentation. Back to the breading. The dry meat, which has been patted dry before being floured, is marinated in the beaten egg for about a quarter of an hour and only then is it thickly coated all over with breadcrumbs. Frying requires an oil that can be heated to a relatively high temperature; olive oil, for example, is unsuitable. I prefer sunflower oil, some prefer rapeseed oil—it’s a matter of taste. I also prefer a stainless steel pan for schnitzel. The oil should be very hot before adding the schnitzel: heat setting 9 on a ceramic hob, and immediately lower to 7 when it sizzles. Because the breadcrumbs absorb a lot of fat, there should be plenty of oil. Five to a maximum of seven minutes on each side should be sufficient for frying. Afterward, the schnitzel should be briefly placed on kitchen paper to drain some of the absorbed fat before serving. Tip: I like to mix the excess egg with the excess breadcrumbs and fry them until crispy. Delicious over boiled potatoes as one of the possible side dishes. Note: The quality of the meat is crucial, especially for pork schnitzel, but it’s not an easy question to answer. Discount store produce can sometimes taste and texture better than organic produce that costs twice or three times as much, or vice versa. One of my experiences with quality is this: I refrigerate the meat I bought the day before overnight, then let it sit on kitchen paper at room temperature for about half an hour before cooking. Curious observation: The drier the paper, the more tender the meat.