Pork Schnitzel

    This is a delicious dish originating from Austria/Germany. Thin escalopes of pork are crumbed and deep-fried to perfection. Feel free to substitute the pork with veal, if desired.

    126 people made this

    Serves: 6 

    • 1 litre oil for deep frying
    • 6 (175g) fillets pork
    • 145g plain flour
    • 240g dry breadcrumbs
    • 2 eggs
    • 4 tablespoons milk
    • salt and pepper to taste

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat oil in a deep-fat fryer or large pan to 180 degrees C.
    2. Place meat on a solid, level surface and pound with a mallet until it is 2.5 to 5mm thick.
    3. Place the flour and breadcrumbs in separate plates. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another plate.
    4. Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly.
    5. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.

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