Ingredients:
- 4 boneless pork chops or chicken breasts (about 4-5 oz each)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (traditional German-style if available)
- 1/4 cup vegetable oil or clarified butter, for frying
- Lemon wedges, for serving
- Fresh parsley, chopped (optional)
Instructions:
- Prepare the Meat
Place the pork or chicken between two sheets of plastic wrap. Using a meat mallet, gently pound the meat until it’s about 1/4-inch thick. Season both sides with salt and pepper. - Bread the Schnitzel
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, beat the eggs. In the third bowl, place the breadcrumbs. - Coat the Schnitzel
Dredge each piece of meat first in flour, shaking off excess, then dip into the beaten eggs, and finally coat with breadcrumbs. Press the breadcrumbs gently to ensure they stick well. - Fry the Schnitzel
Heat the oil or butter in a large skillet over medium-high heat. When the oil is hot, add the schnitzels, cooking one or two at a time to avoid overcrowding. Fry for 2-3 minutes on each side, or until golden brown and crispy. Remove and place on paper towels to drain excess oil. - Serve
Serve schnitzels hot, garnished with lemon wedges and a sprinkle of fresh parsley. Accompany with a side of German potato salad, mashed potatoes, or a green salad.
Tips:
- For Extra Crispiness: Use a fine breadcrumb texture, and let the schnitzels rest for 5 minutes before frying.
- Variation: Try using veal for a more traditional Wiener Schnitzel.