Pork Cutlet Schnitzel
Dry dredge ingredients:
1 cup of flour
1/2 tsp of kosher salt
1/2 tsp of cracked black pepper
Egg dredge ingredients:
3 eggs
1 tbsp of milk or cream
Bread crumb dredge ingredients:
1 and 1/2 cup of breadcrumbs
1/2 tsp of kosher salt
1/2 tsp of cracked black pepper
1/2 tsp of paprika
1/4 tsp of mustard powder
Other ingredients:
Boneless pork loin cutlets (I got a pack of 8 from H Mart); pounded thin
1 cup of grapeseed oil
1 lemon; cut in wedges
First, set up a cookie sheet with a wire rack and set aside.
Using three different containers or plates, set up each of your dredges with all the ingredients listed above. You will want (1) a dry dredge (2) an egg dredge and a (3) breadcrumb dredge. Bread your pork cutlets by adding them first to the dry dredge, tapping off the excess flour, then into the eggs dredge, and then breadcrumbs. Make sure each cutlet is covered fully and set on the wire rack. Repeat until all the cutlets are breaded.
In a pan, heat up your oil until hot. Fry the cutlets for a few minutes on each side and until they are golden brown. Since they are pounded down thin, they shouldn’t take a long time to cook fully.
Place back on the wire rack and repeat until all the cutlets are fried.
If you need to keep them warm , place the wire rack into a 325F oven until ready to serve.
Serve warm with some lemon slices.