Wiener Schnitzel (pork) Recipe

Prepare the Potatoes

Peel and cut the potatoes into wedges. Boil them in salted water until fork-tender, about 10-15 minutes. Drain and set aside.

Prepare the Mixed Vegetables

In a pan, heat 1 tablespoon of butter over medium heat. Add the mixed vegetables and sauté until tender, approximately 5-7 minutes. Season with salt and pepper to taste.

Prepare the Schnitzel

Place the pork loin pieces between two layers of plastic wrap and pound them to about 1/4 inch thick. Season with salt and black pepper on both sides.

Breading the Schnitzel

Set up a breading station: one plate with flour, one bowl with beaten eggs, and one plate with breadcrumbs. Dredge each piece of pork in flour, dip it in the eggs, and then coat it with breadcrumbs.

Fry the Schnitzel

In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the breaded schnitzels, cooking for about 3-4 minutes per side or until golden brown and cooked through. Remove and let drain on paper towels.

Fry the Potatoes

In another pan, heat the remaining butter over medium-high heat. Add the boiled potato wedges and fry until golden and crispy, around 5-7 minutes.

Serve

On a plate, arrange the schnitzel alongside the sautéed mixed vegetables and fried potatoes. Enjoy your meal!