A delightful twist on the classic schnitzel, this recipe ensures a crispy, flavorful crust and a juicy interior.
Prepare the pork cutlets by tenderizing them with a meat mallet until they are even in thickness.
Tenderizing the meat ensures even cooking and a juicy texture.
Set up a breading station with three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs.
Organizing your breading station in advance makes the process smoother and less messy.
Coat each cutlet in the seasoned flour, then dip it in the beaten eggs, and finally coat it with breadcrumbs, pressing gently to adhere.
Ensure an even coating for a consistent crispy crust.
Heat the vegetable oil in a wide skillet over medium-high heat until shimmering.
The oil should be hot enough to sizzle when a breadcrumb is dropped in.
Fry the breaded cutlets in the hot oil until golden brown and cooked through, about 3-4 minutes per side.
Avoid overcrowding the skillet to maintain the oil temperature.
Transfer the schnitzels to a plate lined with paper towels to drain excess oil.
Draining on paper towels helps keep the crust crispy.
Grate fresh nutmeg over the schnitzels and serve with lemon wedges on the side.
The nutmeg adds a subtle warmth, and the lemon brightens the flavors.
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