Pork Schnitzel

• 4 boneless pork loin cutlets
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 large eggs
• 1/2 cup breadcrumbs (gluten-free if needed)
• 1/4 cup grated Parmesan cheese (optional)
• 1/2 cup vegetable oil

Steps

1. 1 Pound the pork cutlets to an even thickness with a meat mallet.
2. 2 In a bowl, mix flour, paprika, garlic powder, salt, and pepper.
3. 3 In a separate bowl, beat the eggs.
4. 4 Combine breadcrumbs and Parmesan in another bowl.
5. 5 Dredge each cutlet in flour, dip in beaten eggs, then coat with breadcrumb mixture.
6. 6 Heat oil in a large skillet over medium heat.
7. 7 Cook schnitzel for about 3-4 minutes per side, or until golden brown and cooked through.
8. 8 Transfer to a paper towel-lined plate to drain excess oil.

Nutrition

Tips

• For extra crispy schnitzel, chill the breaded cutlets in the fridge for 15 minutes before cooking.
• Serve immediately for best texture.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain crispiness.

Serving Suggestions

• Serve with a side of tangy coleslaw.
• Pair with roasted potatoes and a simple green salad.

FAQ