Classic WIENER SCHNITZEL - A Step by Step Recipe

Cut off the flap from the pork top round and remove any excess fat.

Cut the pork into pieces weighing about 6 to 8 ounces, aiming for a thickness of about 2 inches.

Pound the meat using a plastic wrap to keep it clean, ensuring not to break it too much.

Season the meat with salt and pepper.

Prepare the breading station with flour, seasoned eggs, and breadcrumbs.

Coat the meat in flour, dip it in the egg, and then coat it with breadcrumbs, applying pressure to ensure it sticks.

Heat sunflower oil in a pan until hot enough, tested with a wooden spoon or breadcrumbs.

Carefully place the schnitzel in the hot oil, ensuring it swims in the oil for even cooking.

Fry the schnitzel for 2 to 3 minutes until golden brown, shaking it slightly to create a souffle effect with the breadcrumbs.

Remove the schnitzel and place it on paper to absorb excess oil.

Serve immediately with lemon and parsley, alongside potatoes.

Equipment Needed

Dietary

Allergens