Note: pork schnitzel is really rather quick to make; it is
important to serve it freshly cooked, just like steak.
Note: you will need a steak hammer for this.
Serves 4 (one schnitzel per person).
Ingredients
4 pork escalopes, i.e. thickish slices of boneless pork;
they don't need to be very big but it is best, if there is any
rind, that it is ONLY on the outer edges, none in the middle
of the escalope
100 gm flour
1 tbsp salt
2 tbsp paprika
as much freshly ground black pepper as your hand muscles
allow (up to 1 tsp)
2 large eggs, beaten
2 slices of white bread, chopped into very fine
breadcrumbs in a food processor (e.g. run it for 4 minutes at
high speed)
olive oil for frying
Method
Cut any fat from the pork: even if it is within the
escalope it has to go, as you will otherwise have hard bits
hidden inside the breadcrumb coating; not pleasant.
Cover a chopping board with a sheet of cling film.
Place a single escalope on the cling film.
Add another sheet of cling film over the top of the
escalope; this stops meat-splatter.
Hit the escalope with a steak hammer, working from the
centre outwards, until the escalope is twice as large and half
as thick as it was to begin with; try not to leave any thick
bits as these won't cook properly.
Repeat for the other escalopes, replacing the upper sheet
of cling film if it becomes holy.
Mix the flour/salt/paprika/black pepper together in a bowl.
In another bowl, beat the eggs.
Place the bread crumbs into a third bowl.
Put some olive oil in a frying pan and heat to medium.
Take each beaten pork escalope and:
Dip it in the first bowl to coat it well with the flour
mixture.
Dip it in the second bowl to coat it with egg, allowing
the egg to drip off briefly.
Dip it in the third bowl to coat it well with
breadcrumbs.
Fry it at medium heat for no more than a minute or two on
each side in olive oil.
Between schnitzels, maybe even between sides of each schnitzel,
replenish the oil as the breadcrumbs will have absorbed it.
