John Myers
Ingredients for 4 servings:
- 800 g pork fillet(s)
- 3 eggs
- 300 g breadcrumbs, at least
- some flour
- some condensed milk or cream
- salt and pepper
- possibly seasoning
- Clarified butter for frying or
- Margarine with
- some butter
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Small schnitzels, a delicious Sunday meal for lovers of tender meat! Also great as finger food
Skin and de-sinews the fillet, then cut into medallions about 1 cm thick. The thinner, the better! Season the medallions with salt and pepper, and if you like, a little seasoning. Let it sit in the refrigerator for 2-3 hours, but it’s not necessary. For the breading, whisk 3-4 eggs, or 3 eggs plus one egg yolk, add a splash of canned milk or cream, and season again with salt/pepper and, if you like, a little seasoning. Place the breading (store-bought or – especially delicious – grind it yourself from rusks in a food processor) in a separate bowl. Heat a large pan (or two are better for the amount) with clarified butter (this makes the coating very crispy) or margarine with a knob of butter. First coat the medallions in the egg (or, if you prefer it drier, first flour, then egg), then in the breadcrumbs, and then throw them straight into the pan. Depending on how thickly sliced the medallions are, fry for about 3 to 4 minutes on one side, then turn. Turning frequently preserves their crispiness! This dish goes well with potato gratin and beans with bacon, or, in spring, with boiled potatoes with asparagus, hollandaise sauce, and diced ham.
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