Schnitzel

A thin piece of meat coated in a crispy golden crust. This time I used pork steaks, but they can easily be replaced with veal or chicken breasts. Traditionally, schnitzel is served with potatoes and a slice of lemon, whose juice is squeezed over the meat right before serving 

Ingredients

• 8 thin pork steaks

• salt and pepper

For the coating

• 3 eggs

• 1/2 cup flour

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp paprika

• 1/2 tsp black pepper

• 2 cups breadcrumbs (I used panko)

• vegetable oil for frying

Steps

1. Pound the steaks to about 0.5 cm thickness (I do this by wrapping the meat in plastic wrap on both sides)

2. Season with salt and pepper on both sides

Coating

3. Prepare 3 bowls:

4. In the first bowl, mix flour, garlic powder, salt, paprika, and black pepper

5. In the second bowl, lightly beat the eggs

6. Place the breadcrumbs into the third bowl

7. Dip each steak first into the flour mixture, then into the eggs, and finally into the breadcrumbs

8. Fry on a hot pan in vegetable oil until golden brown (~3–4 minutes per side)