Schnitzel in Brauhaus-Panade mit Dijon-Senf-Speck-Kartoffeln

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water maintains the batter's lightness without alcohol.

pork cutlets

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken thighs are often cheaper and provide more flavor.

Pound pork cutlets to about 1/4 inch thickness.

Season both sides of the cutlets with salt and black pepper.

Set up a breading station with three shallow dishes: one for flour, one for beaten eggs, and one for bread crumbs.

Pour beer into the bowl with the eggs and whisk until combined.

Dredge each cutlet in flour, shaking off excess.

Dip the floured cutlet into the egg-beer mixture, coating completely.

Press the cutlet into the bread crumbs, ensuring an even layer.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Fry cutlets in batches until golden brown, about 3-4 minutes per side.

Remove from skillet and drain on paper towels.

Garnish with chopped parsley and serve with lemon wedges.

Cooking Techniques

Spice Level:

Allergens