Schweineschnitzel
30 min605 kcal each
Thin pork escalopes in a crisp breadcrumb coat, fried golden in butter and oil and served with a wedge of lemon.
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Plan this recipeIngredients
for 4 servings- Pork loin, thin escalopes600 g
- Plain flour50 g
- Eggs2 piece
- Breadcrumbs120 g
- Sunflower oil, for frying200 ml
- Butter30 g
- Lemon1 piece
- Salt1 tsp
- Black pepper¼ tsp
Method
Prep 15 min · cook 15 min- Pound the escalopes between two sheets of cling film to about 4 mm. Season with salt and pepper.
- Set out three plates: the flour, the eggs beaten with a pinch of salt, and the breadcrumbs.
- Coat each escalope in flour, then egg, then breadcrumbs, pressing lightly but not packing them down.
- Heat the oil and butter in a large pan to about 170 °C — a crumb should sizzle at once.
- Fry the schnitzel 2–3 minutes a side, swirling the pan so the fat washes over the top and the crumb puffs. Drain on paper.
- Serve straight away with lemon wedges, and potato salad or fried potatoes.
Nutrition
per servingCal
605
Protein
44g
Carbs
32g
Fat
33g
Of 33g of fat per serving, 8.1g is saturated.
