Ingredients and Weight:
- Pork loin, boneless and sliced: 1 lb
- Panko breadcrumbs: 1 cup
- All-purpose flour: 1/2 cup
- Eggs: 2
- Milk: 1/4 cup
- Vegetable oil: 1/4 cup
- Salt and black pepper: to taste
- Lemon wedges (optional): for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat the oven to 350°F (175°C).
- Pound the pork loin slices with a meat mallet or rolling pin to flatten them into thin cutlets.
- Season the cutlets with salt and pepper.
- Set up 3 dipping stations: one with flour, one with eggs beaten with milk, and one with panko breadcrumbs.
- Dip the cutlets into the flour, then the egg mixture, and finally the panko breadcrumbs.
- Heat the vegetable oil in a large skillet over medium heat.
- Pan-fry the breaded cutlets for 2-3 minutes per side, or until golden brown and cooked through.
- Transfer the cutlets to a baking sheet and bake for 5 minutes, or until heated through.
- Serve immediately with lemon wedges for garnish.
Nutritional Information:
- Calories: 400 per serving
- Protein: 25g
- Carbohydrates: 30g
- Fat: 15g
Dish Characteristics:
- Crispy and golden brown exterior
- Tender and juicy interior
- Savory and well-seasoned
- Pan-fried for extra flavor and texture
User Comments:
- "Absolutely delicious! The schnitzel was crispy and the meat was so tender."
- "Perfect comfort food. I love the crispy coating and the flavorful pork."
- "Five stars for this recipe. It was easy to follow and the schnitzel turned out perfectly."
Special Precautions and Tips:
- To prevent the cutlets from sticking to the pan, make sure the oil is hot enough before adding them.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F (63°C).
- Serve the schnitzel with your favorite sides, such as mashed potatoes, sauerkraut, or a green salad.
