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Crumbed schnitzel

Ingredients 7
Servings 6
Time 5 min + 30 min refri


  • 6
    pork schnitzels, 3-5 mm thick, cut from the leg
  • 5
  • freshly ground pepper to taste
  • 70
    cake flour
  • 2
    eggs, beaten
  • 60
    dried breadcrumbs
  • 125


5-10 min
Place meat between two sheets of plastic wrap and flatten slightly with the palm of the hand. Mix together salt, pepper and flour. Coat meat with flour, followed by beaten egg and then breadcrumbs. Refrigerate for 30 minutes to allow breadcrumbs to set. Fry meat in heated oil in a heavy-based frying pan until golden brown on both sides. Drain schnitzels on kitchen paper. Serve immediately with lemon slices. Serves 6.

Read more on: pork  |  shallow-fry

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