Schnitzel
Original Austrian breaded meat, pan-fried in butter.
Served with oven potato wedges and simple green salad.
Ingredients for 2
- 2 boneless pork loin chops (1 ~ 150g)
- 1 eggs
- ½ lemon
- 50 g flour
- 75 g bread crumbs
- 50 g butter (or even better clarified butter)
- Salt, pepper and paprika, to taste
Side: Oven potato wedges
- 1 lb russet potatoes
- 1 tbsp olive oil
- ½ tsp paprika
Side: Simple green salad
- 3 oz spring mix
- ½ cucumber
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
Instructions
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About 40 minutes before serving, start the wedges: heat the oven to 425°F. Cut the potatoes into wedges, toss with the olive oil, paprika and salt, and roast for 30 minutes, turning once, until crisp. If the oven is already in use at a lower temperature, roast on another rack and allow 10–15 minutes longer.
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Prepare 3 bowls. (One with flour, one with beaten eggs, one with bread crumbs seasoned with salt and paprika)
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Wash the pork and gently dry it with kitchen roll.
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Put the pork on a board and beat it with a meat tenderizer (or a rolling pin) to a thickness of 0.5 cm. (Beating the pork makes it tender)
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Season the pork with salt and pepper on both sides, dive it through the 3 bowls. (First flour, then eggs, finally bread crumbs)
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Melt the butter in a deep pan. (Attention: not too hot. Butter should not turn brown)
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Make the salad: slice the cucumber and toss it with the spring mix, olive oil, balsamic vinegar, salt and pepper.
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Fry the pork on each side until it is gold brown. (e.g. 3 min on each side)
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Serve with a piece of lemon.