Pork Schnitzel

From: https://natashaskitchen.com/pork-schnitzel-recipe.

The medalion
Wrapped for hitting After hitting The require thinness
Ready to coat
Coated Cooked

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).



  1. 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.
  2. Cover a chopping board with a sheet of cling film.
  3. Place a single escalope on the cling film.
  4. Add another sheet of cling film over the top of the escalope; this stops meat-splatter.
  5. 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.
  6. Repeat for the other escalopes, replacing the upper sheet of cling film if it becomes holy.
  7. Mix the flour/salt/paprika/black pepper together in a bowl.
  8. In another bowl, beat the eggs.
  9. Place the bread crumbs into a third bowl.
  10. Put some olive oil in a frying pan and heat to medium.
  11. Take each beaten pork escalope and:
    1. Dip it in the first bowl to coat it well with the flour mixture.
    2. Dip it in the second bowl to coat it with egg, allowing the egg to drip off briefly.
    3. Dip it in the third bowl to coat it well with breadcrumbs.
    4. Fry it at medium heat for no more than a minute or two on each side in olive oil.
    5. Between schnitzels, maybe even between sides of each schnitzel, replenish the oil as the breadcrumbs will have absorbed it.
  12. Serve immediately, with a lemon wedge, maybe sauerkraut, apple sauce, sautéed onions and mash.

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