Pork SchintzelThis is an easy recipe and very tasty. Many variations can be made used the same recipe , just alter the meat (boneless chicken, turkey cutlets or pork all work well)
Serves 2 cause thats what we cook for
|Started with a small pork loin roast|
|trim the fat and slice thin|
|pound it to 1/4-1/8 inch thick|
| flour, egg wash and coat with seasoned |
Panko bread crumbs
|ready to cook|
|about 3 minutes a side|
|served with a salad and lemon wedges|
Ingredients:2 boneless chops ( I used a tiny boneless pork roast this time)
1/4 cup flour or less
1 egg beaten
2 tablespoons milk
1/2 cup bread crumbs (I like Panko)
1 tsp paprika
1/2 onion sliced
couple sprigs of fresh tarragon
Salt and pepper to taste ( 1 use a salt free spice)
2 tbls Oil, (I use Oilve oil and coconut oil)
Directions:Cover meat both sides with clear plastic wrap and pound to 1/4 to 1/8 inch thick
Season flour with paprika and dredge meat through the flour
Dip in egg and milk mixture, the coat with seasoned bread crumbs.
Set aside in fridge until ready to use 10 minutes or longer.
Heat oil to med high heat and fry onions, tarragon and meat about 3 minutes per side until golden brown.
Place on paper towel to drain any excess oil then serve immediately with a lemon wedge.
Any side dish will do, (potatoes, rices, fries, salad, whatever) or you can serve on a bun.