Schnitzels or beaten cutlets can be prepared of almost any kind of meat: pork, beef, vial, lamb, chicken or even turkey.
The preparation method stays pretty much the same for any of those: you take meat, tenderize it, dip into flour (or breadcrumbs), dip into egg mix and fry. It is that easy!
Of course it is your choice which meat to use: pork is usually more fat and considered less healthy choice before beef, vial or chicken, however beaten pork cutlets are more juicy and tasty, so I prefer to use pork for this recipe.
- 5-7 slices of pork sirloin cutlets (about 2.5-3lb in total)
- 2-3 eggs
- 2 cups of all purpose flour
- Ground black pepper
- Sunflower or olive oil
How to prepare, step-by-step:
- I used sliced pork sirloin, however you can also buy a whole piece and slice it yourself. I can also say pork shoulder part will do as good as sirloin. So let’s prepare ingredients, if you you have a whole piece of meat, rinse it with cold water and slice into pieces 1/3 – 1/2 of inch:
- Crack eggs into a bowl, add pinch of salt, pinch of ground black pepper and mix:
- Season each piece of meat with salt from both sizes and beat them with meat tenderizer (both sizes as well):
- Put a skillet on moderate heat burner and add about 2 tablespoons of oil. While skillet is warming up, pour flour into deep plate or a wide bowl, take one tenderized cutlet and dip it with one side to the flour:
- Flip the cutlet and make sure it is covered with flour from both sides evenly:
- Dip the cutlet into the egg mix from one side:
- Flip it to the other side, and again make sure it is covered evenly:
- Put the cutlet to the warmed up skillet and fry it for about 3-4 mins on each side until cooked through (increase cooking time if pork slices are thick). Repeat the procedure with all cutlets:
- Serve pork schnitzels warm, for lunch or dinner, with your choice of side dish. On this photo pork schnitzel is served with potato puree and steamed broccoli: