Pork Schnitzel with Lemon

Instructions

1. Step 1

   Place each pork cutlet on the cutting board and pound it evenly to about 5 mm thick.

   Ingredients used: 600.0 gr Pork Loin

   Cookware: cutting board, Meat mallet

2. Step 2

   Season both sides of the cutlets with the salt and ground black pepper.

   Ingredients used: 2.0 gr Ground Black Pepper, 6.0 gr Salt

   Cookware: cutting board

3. Step 3

   Place the flour in the first shallow bowl. Beat the eggs in the second bowl, and place the breadcrumbs in the third.

   Ingredients used: 60.0 gr All-Purpose Flour, 120.0 gr Breadcrumb, 2.0 piece Egg

   Cookware: fork, Shallow bowl

4. Step 4

   Coat each cutlet in flour and shake off the excess. Dip it into the beaten egg, let the excess drain, then cover it evenly with breadcrumbs.

   Cookware: Shallow bowl, tongs

5. Step 5

   Pour the oil into the frying pan and heat it over medium heat until it reaches about 175°C.

   Timer: 5 min (fixed)

   Ingredients used: 180.0 ml Vegetable Oil

   Cookware: frying pan, instant-read thermometer

6. Step 6

   Fry the schnitzels in two batches, cooking each for 2 to 3 minutes per side until crisp, golden, and at least 63°C in the center.

   Timer: 10 min (fixed)

   Cookware: frying pan, instant-read thermometer, tongs

7. Step 7

   Transfer the cooked schnitzels to a wire rack set over a baking sheet. Let the final batch rest for at least 3 minutes.

   Timer: 3 min (fixed)

   Cookware: baking sheet, tongs, wire rack

8. Step 8

   Cut the lemon into wedges and serve them alongside the hot schnitzels.

   Ingredients used: 1.0 piece Lemon

   Cookware: Chef Knife, cutting board