Traditional Pork Schnitzel | Tender and Crispy
(0)
40 min
Under an hour
Sezamo
Rețeta clasică de șnițel de porc fraged și suculent la interior, învelit într-o crustă aurie și crocantă de pesmet, asezonat cu usturoi și boia dulce, servit proaspăt cu lămâie.
Preparation method
Preparing and tenderising the meat
Cut the pork loin into 4 equal slices about 1.5 cm thick. Place each slice between two sheets of cling film and gently pound it with a meat mallet until it reaches an even thickness of about 6-8 mm. The film protects the meat fibres and keeps the meat juicy.
Peel and crush the garlic cloves into a fine paste. Season each slice of pork loin on both sides with fine table salt, freshly ground black pepper, and sweet paprika, then lightly coat them with the garlic paste. Let the meat rest for 10 minutes so the flavours penetrate deeply.
Three-step breading
Prepare three shallow plates for the breading station: place the plain wheat flour in the first, beat the fresh eggs with a small pinch of salt in the second until frothy, and place the breadcrumbs in the third.
Chef's tip
For an even crispier and lighter crust, make sure the oil is well heated (around 170-175°C) before adding the schnitzels; if the oil is not hot enough, the breadcrumbs will absorb too much grease.
Pounding the meat between sheets of cling film prevents the delicate pork fibres from tearing and keeps the slices intact and extremely tender.
27 min
Under an hour
