Boneless pork cutlets
1 egg and a splash of milk (1/8 - 1/4 cup should do it, I used the 2% I had on hand)
flour for dredging cutlets
1 Cup of Panko Bread crumbs
1 tsp paprika
2-3 Tbsp of oil (for the skillet)
salt & pepper
Use a mallet or rolling pin (or whatever you have) to pound/roll the cutlets to 1/8" thickness (though mine are usually more like 1/4" to be honest ...) Most recipes call for you to add the salt and pepper to the flour or the bread crumb mixture, but I prefer to put it directly on the meat. I sprinkle both sides and then dredge them in flour to coat. From there they go into the egg mixture - simply whisk together 1 egg and a splash of milk and dunk the cutlets individually and then pop them right into the panko. Now I am sure that panko are not the traditional bread crumbs used by German grandmas, but they sure do make amazing schnitzel - so crunchy! I put the panko into a pie plate and mix in 1 tsp of paprika. Once all of my cutlets are prepped, I heat a large non-stick skillet, add 2-3 Tbsp of oil and then when the oil is nice and hot (as in, when you toss in a few breadcrumbs they instantly sizzle), I add the cutlets. Cook them about 3-4 minutes on one side, flip and cook about 3 minutes on the other and then ... you are done! So easy, so tasty!
1 egg and a splash of milk (1/8 - 1/4 cup should do it, I used the 2% I had on hand)
flour for dredging cutlets
1 Cup of Panko Bread crumbs
1 tsp paprika
2-3 Tbsp of oil (for the skillet)
salt & pepper
Use a mallet or rolling pin (or whatever you have) to pound/roll the cutlets to 1/8" thickness (though mine are usually more like 1/4" to be honest ...) Most recipes call for you to add the salt and pepper to the flour or the bread crumb mixture, but I prefer to put it directly on the meat. I sprinkle both sides and then dredge them in flour to coat. From there they go into the egg mixture - simply whisk together 1 egg and a splash of milk and dunk the cutlets individually and then pop them right into the panko. Now I am sure that panko are not the traditional bread crumbs used by German grandmas, but they sure do make amazing schnitzel - so crunchy! I put the panko into a pie plate and mix in 1 tsp of paprika. Once all of my cutlets are prepped, I heat a large non-stick skillet, add 2-3 Tbsp of oil and then when the oil is nice and hot (as in, when you toss in a few breadcrumbs they instantly sizzle), I add the cutlets. Cook them about 3-4 minutes on one side, flip and cook about 3 minutes on the other and then ... you are done! So easy, so tasty!
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