Schweineschnitzel
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The Tale of Schweineschnitzel
Story updated
Schweineschnitzel, a breaded and fried pork cutlet, is Germany's everyday take on the wider Central European breaded-cutlet tradition that also produced Austria's Wiener Schnitzel and Italy's cotoletta. It became a staple of home cooking simply because pork was more affordable and widely available than veal.
Ingredients
Scale:· 4 servings
- 4 boneless pork loin cutlets, pounded thin
- 1/2 cup flour
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs
- 4 tbsp butter
- 4 tbsp vegetable oil
- Lemon wedges, for serving
- Salt and pepper to taste
Instructions
- 1Season pork cutlets with salt and pepper.
- 2Dredge each cutlet in flour, then egg, then breadcrumbs, pressing gently to coat.
- 3Heat butter and oil together in a large skillet until foaming.
- 4Fry cutlets 3-4 minutes per side until golden brown and cooked through.
- 5Drain briefly on paper towels.
- 6Serve hot with lemon wedges.
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