Lunch Schnitzel Recipe

Cooking Instructions

1. 1

   Prepare the Pork

   Slice the pork loin into 1/2 inch thick cutlets. Place them between two sheets of plastic wrap and pound them to about 1/4 inch thickness using a meat mallet.

2. 2

   Set Up Breading Station

   In three separate shallow bowls, place the flour in the first bowl, beaten eggs in the second bowl, and bread crumbs mixed with salt, pepper, and paprika in the third bowl.

3. 3

   Bread the Cutlets

   Dredge each pork cutlet in flour, shaking off the excess. Dip it into the egg wash, letting the excess drip off, and then coat it thoroughly in the bread crumb mixture.

4. 4

   Fry the Schnitzel

   Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded cutlets, cooking them for about 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan; you may need to do this in batches.

5. 5

   Drain and Serve

   Transfer the cooked schnitzels to a paper towel-lined plate to drain excess oil. Serve immediately with lemon wedges on the side.