Schnitzel Recipe

About this recipe

This classic German schnitzel is a street-style favorite and a crowd-pleaser, perfect for a hearty lunch. It features tender pork cutlets coated in a golden, crispy breadcrumb crust, bringing a satisfying crunch to each bite. Paired with a simple side of fresh lemon wedges for a burst of tangy freshness, this dish is high in protein and easy on the wallet, making it ideal for busy professionals looking for a quick, delicious meal that doesn't compromise on flavor.

Ingredients

• - Sangenton Pork Belly 2.5mm Slices 500g
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 6 Each Golden Yolk Eggs 6 Pack
• 120 G Blue Dragon Panko Breadcrumbs 120g
• 750 G Top-Op Table Salt Drums
• 50G Pepper Black Ground BWFO
• - Schwartz Paprika
• 1 Ltr Ktc Sunflower Oil
• 3 Pack Fresh Lemon Pack Of 3
• - Schwartz Flat Leaf Parsley

Instructions

1. 1. Place the pork cutlets between two pieces of cling film and pound them gently with a meat mallet or rolling pin until about 1/2 cm thick.
2. 2. Set up a breading station with three shallow bowls: one with flour mixed with salt, pepper, and paprika; one with beaten eggs; and one with breadcrumbs.
3. 3. Dredge each pork cutlet in the flour, shaking off the excess, then dip into the beaten eggs, and finally coat thoroughly with breadcrumbs. Press the breadcrumbs gently to ensure they stick.
4. 4. Heat the vegetable oil in a large skillet over medium heat until shimmering. Test the oil's readiness by dropping a breadcrumb into the pan—it should sizzle immediately.
5. 5. Fry the schnitzels in batches for 2-3 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels to absorb excess oil.
6. 6. Serve the schnitzels hot with lemon wedges on the side for squeezing over, and garnish with fresh parsley if desired.