A delightful twist on a classic breaded pork cutlet recipe, perfect for a quick and satisfying meal.
In a shallow pan, combine the flour, salt, paprika, and pepper.
Mix the dry ingredients thoroughly to ensure even seasoning.
In another bowl, whisk together the eggs and Worcestershire sauce.
Whisk until the mixture is smooth and well combined.
Dip each pork cutlet into the flour mixture, coating evenly.
Shake off any excess flour to avoid clumping.
Next, dip the floured cutlet into the egg mixture, ensuring full coverage.
Allow any excess egg to drip off before proceeding.
Finally, coat the cutlet with breadcrumbs, pressing gently to adhere.
For extra crunch, press the breadcrumbs firmly onto the cutlet.
Heat the vegetable oil in a skillet over medium-high heat.
Ensure the oil is hot enough by testing with a small breadcrumb; it should sizzle immediately.
Fry each cutlet for 3-4 minutes on each side until golden brown.
Avoid overcrowding the skillet to maintain the oil temperature.
Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil.
Pat gently with paper towels to remove any remaining oil.
Serve the crispy pork schnitzel warm with your favorite sides.
Garnish with lemon wedges or fresh parsley for added flavor and presentation.
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