European Schnitzel Recipe

This recipe serves up delicious schnitzel, an excellent meal all year, and a perfect main for your Oktoberfest parties.

Serve with a side of potato salad and pickles.

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Ingredients

Pork cutlets (may use chicken breast as alternative)
All-purpose flour
Eggs
Breadcrumbs
Salt
Canola oil (or you may use vegetable, sunflower, or peanut oil)

Instructions

STEP 1: Pound a pork slice gently with a meat tenderizer. You want it to be less than ½-inch thick. Season with salt on both sides.
STEP 2: Using a large frying pan or skillet, heat canola oil to medium-high heat. Use about 1/2 - 3/4 inch of oil, you want the schnitzels to float and not stick to the bottom.
STEP 3: Using three wide bowls or plates, prep with 1) flour, 2) beaten eggs, 3) breadcrumbs. Coat the meat three times: first in flour, then in beaten eggs, and lastly in breadcrumbs.
STEP 4: Fry breaded meat in heated oil, about 2-3 minutes per side. Use tongs to turn them and remove from pan. You are aiming for a deep golden brown. Work in batches, don't overlap pieces in the pan.
STEP 5: When golden brown, remove schnitzels onto a cooling rack over a paper towel to catch any drips.

Notes

Notes:

Schnitzels should not be made by deep frying. They are best with this method of shallow frying.

Baked Schnitzel: Alternatively, you may bake the schnitzel instead of frying. Line a baking pan with foil, drizzle with olive oil, and put in the oven while it preheats to 425 F. Add the meats to the pan without overlapping, and drizzle with more olive oil. Bake for 5-6 minutes, then flip them over and bake for another 5 minutes, until lightly browned.

Meats should measure at least 165 degrees on the meat thermometer.

Enjoy!