John Myers
Ingredients for 4 servings:
- 4 pork cutlets, finger-thick, from the skin, or double-cut thinner
- Salt
- Pepper, freshly ground
- 100 g flour, smooth
- 150 g breadcrumbs
- 2 eggs, whisked
- Clarified butter
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 33 minutes
Lightly pound the schnitzels and score the edges in several places (a few millimeters are enough) so that the meat doesn’t bulge during frying. Season with salt and pepper. Coat the seasoned schnitzels in flour, dip them in the egg, and finally in the breadcrumbs. Press the breading down and tap off any excess. Fry the schnitzels in very hot fat for 3 to 4 minutes on each side. Either swirl the pan so that the fat keeps lapping over the schnitzels, or pour it over with a spoon. Serve with potato or cucumber salad. Parsley potatoes with a green salad or rice also go well with the dish. Tip: I NEVER salt the meat; I season the eggs instead. I add salt and pepper, and often finely chopped or ground herbs too. I don’t pound the schnitzels either; instead, I press them down a little with the heel of my hand while breading them. Mix the remaining egg and breadcrumbs together and fry them with the rest of the egg. Or mix the flour with the eggs to make a soup garnish.
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