Pork Schnitzel

By jeenikeen

This is a family favourite meal. Although it’s fried, if you keep your oil at the right temperature, it will absorb very little oil.

Ingredients

• 6 boneless pork cutlets (the thinner the better)
• 1/2 cup all-purpose flour
• 1 teaspoon seasoned salt (such as Lawry’s, or see below recipe for details on how to make your own clone-of-lawrys)
• 1/4 teaspoon freshly ground black pepper
• 1 egg, beaten
• 2 tablespoons milk
• 1 cup fine dry bread crumbs
• 1 teaspoon paprika
• Vegetable or Canola Oil for cooking
• Make your own seasoned salt for this recipe
• 2 tablespoons salt
• 2 teaspoons sugar
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cornstarch
• Combine and add 1 teaspoon of the mixture to the flour mixture in this recipe.

Preparation

Step 1

Instructions
Pound the pork cutlets to 1/4-1/8 inch thickness (the thinner the better), then cut a couple of small slits around the edges of the cutlets with a sharp knife to prevent curling when cooking.
(I like to set up a bread station by putting a large sheet of parchment paper on the counter and putting the flour mixture in a pile at one end, the egg dip in a shallow bowl in the middle, then the bread crumb mixture at the other end. Then, when I’m done, I only have one bowl to wash and the rest gets folded up and straight into the garbage with no mess).
Combine flour, seasoned salt and pepper on a large plate. Combine the egg and milk in a shallow bowl. Combine bread crumbs and paprika on a large plate. Dredge the cutlets in the seasoned flour, then dip the cutlets in the egg mixture, then into the bread crumbs and paprika mixture.
Place breaded cutlets on a plate and cover with plastic wrap. Refrigerate for several hours. (*This is the secret to great schnitzel – the refrigeration. Try to refrigerate at least an hour. It gives the breading time to bind and ensures a nice, even and crispy coating).
Heat 1/2 inch of oil in a large skillet over medium-high heat. Saute the cutlets for 6-8 minutes on each side or until coating is nicely golden. (Make sure cutlets have enough room to lay flat. Do in two batches if necessary). Take care not to pierce the breading with a fork, to keep the oil from invading the inside. Use a flat spatula or a gentle hand with tongs.
Remove the cutlets from the skillet and place on a cooling rack with a baking sheet underneath it (air on both sides helps to keep it crispy). Garnish with lemon wedges, tomato sauce or gravy.