Diary of a Foodie

Monday, March 3, 2014

Schnitzel with Lemon

Schnitzel is not much more than thin pork cutlets, breaded in some seasoned bread crumbs and sauteed in some olive oil. But it sure it delicious and a fast dinner.

Schnitzel with Lemon

6 thin cut pork cutlets, with or without a bone
1 c flour
2 eggs
1 c plain bread crumbs
salt and pepper
1 lemon cut into wedges
Olive oil to cook with

In one large bowl, place the flour and spinkle with salt and pepper. In a different bowl, crack and whisk eggs till frothy and add about 1 TSP water and whisk again. In yet another bowl, add the bread crumbs and sprinkle with salt and pepper. This is called a dredging station. Take each pork chop and first dip in the flour, shaking off excess. Then dip in egg, shaking off excess. Lastly, dip in bread crumbs and set onto a clean plate.

Do this to all pork chops and let set up for about 10 minutes. Heat up about 2 TBSP of olive oil in a large skillet over medium heat. Cook pork chops when heat is about 350 for 2 minutes per side. Drain on paper towels and serve with lemon wedges.

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