Fried breaded pork schnitzel

Step 1 of 3

Pound the pork slices to about 5 mm, nick the edges and season with salt.

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10 min

00:00

Ingredients

  • 500 gPORK CHOP, CUTLET
  • 0.5 5 ml teaspoonSALT, AVERAGE
  • 40 gFLOUR, WHEAT FLOUR, SEMI-COARSE
  • 110 gEGG WITHOUT SHELL
  • 2 15 ml tablespoonMILK, 3.5% FAT, 1 UG ADDED VITAMIN D
  • 1.5 dlFLOUR, BREADCRUMBS
  • 71 gLARD, FRYING FAT
  • 0.5 piece · smallLEMON, WITHOUT SKIN

Method

  1. Pound the pork slices to about 5 mm, nick the edges and season with salt.
  2. Beat the eggs with the milk. Coat the meat in flour, egg and breadcrumbs, pressing the coating on only lightly.
  3. Heat the lard in a frying pan (about 1 cm deep) and fry the schnitzels for 3–4 minutes per side until golden. Drain and serve with a lemon wedge.