Pork Schnitzel
Tender and juicy pork loin coated in a crispy breading. Pairs perfectly with mash potatoes, pork gravy and a sweet yet tangy braised cabbage.
Ingredients
- 2 pounds pork loin
- 2 cups plain bread crumbs
- 1 cup flour
- 1 large egg beaten
- 1 teaspoon salt
- ½ teaspoon garlic powder
- 1 tablespoon chopped parsley
- ¾ cup water
- Cooking oil as needed for frying
Instructions
- From the pork loin, cut 7 steaks, equal in size and thickness, then trim off any fat. For each loin steak, cover with plastic wrap and pound to a centimeter in thickness with the smooth side of a meat tenderizer mallet.
- Pour the bread crumbs onto a sheet pan or dish with raised sides.
- In a large bowl, whisk together the flour, egg, salt, garlic powder, parsley, and water, until no clumps remain.
- Dip each tenderized pork loin in the prepared batter, then coat in bread crumbs.
- Once breaded, the pork loin can be either deep fried or pan fried in oil. To pan fry, preheat oil in a frying pan to 350 degrees F. Cook until golden brown on the underside, gently turn over and brown the other side. Once fully cooked, remove from oil and place on a wire rack or plate lined with a paper towel to drain off excess oil. Serve warm.
