Pork Schnitzel
"The only think hard about this is pounding the pork otherwise it's easy, The pork slices is pan fried in butter and olive until golden brown then topped with capers and lemon, and you could do this also with pounded chicken or veal."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (185.2 g)
- Calories 453.4
- Total Fat - 18 g
- Saturated Fat - 5.1 g
- Cholesterol - 160.9 mg
- Sodium - 936.9 mg
- Total Carbohydrate - 33.5 g
- Dietary Fiber - 1.8 g
- Sugars - 4.5 g
- Protein - 37.3 g
- Calcium - 50.5 mg
- Iron - 2.9 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.9 mg
Step by Step Method
Step 1
Pound the 8 pork slices between 2 plastic sheets with meat mallet to about 1/4-inch thickness.
Step 2
Prepare a breading station by arranging 3 shallow bowls or pie plates with the following: Flour seasoned with salt and pepper in the first, beaten eggs in the second, and bread crumbs mixed with parsley and paprika in the third.
Step 3
Dredge pork slices first in flour, dip in beaten egg and lastly, coat in the bread crumb mixture.
Step 4
Heat a large frying pan over medium heat. Add 3 tbsp. butter and 2 tbsp. olive oil. When oil is hot, add pork in batches to avoid overcrowding the pan, adding more butter and oil if pan is dry. Cook until golden brown on each side, about 2 to 3 minutes per side.
Step 5
Remove the pork slices (schnitzel) from pan. Transfer to paper towel to drain. Keep warm.
Step 6
Wipe pan with paper towel, if needed. Add more 2 tbsp. butter and capers and fry until golden, about 1 to 2 minutes.
Step 7
Serve schnitzel with capers and lemon wedges. Serve 1 to 2 schnitzel per serving, depending on appetite.
Tips
No special items needed.
1 Reviews
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