A delightful take on the classic schnitzel, this recipe ensures a crispy and flavorful crust with tender meat inside.
Prepare the pork cutlets by placing them between two sheets of plastic wrap and pounding them with a meat mallet until they are about 1/4 inch thick.
Pounding the meat ensures even cooking and tenderizes the cutlets.
Season both sides of the pork cutlets with salt, black pepper, and smoked paprika.
Season generously to ensure the flavors penetrate the meat.
Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Using panko breadcrumbs gives the schnitzel a crispier texture.
Dredge each cutlet in flour, then dip into the beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
Ensure the cutlets are fully coated for an even crust.
Heat the butter and vegetable oil in a large skillet over medium heat until hot.
Combining butter with oil prevents the butter from burning while adding flavor.
Fry the breaded cutlets in the skillet, cooking for about 3-4 minutes on each side until golden brown and cooked through.
Use tongs to flip the cutlets carefully to avoid breaking the crust.
Transfer the cooked schnitzels to a plate lined with paper towels to drain excess oil.
Draining on paper towels keeps the schnitzel crispy.
Serve the schnitzels hot with your choice of sides, such as potato salad or steamed vegetables.
Garnish with a lemon wedge for a fresh touch.
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