Traditional German pork schnitzel

Wrap the pork in plastic and beat off with the flat side of a kitchen hammer.

Try to keep the meat no more than 6 mm thick, otherwise it will not fry.

Lightly salt and pepper each chop.

Beat the eggs with a fork. Put the flour mixed with a teaspoon of salt and the breadcrumbs in separate bowls.

Dip each chop in flour, then dip in eggs. Make sure the meat is covered on all sides.

Pour enough oil into the pan so that the schnitzels can float in, but are not completely covered. Put on low heat.

Dip the pork in breadcrumbs. And immediately start frying, otherwise the crust will no longer be so crispy.

You do not need to press the crackers, proceed carefully. Be sure to shake off the excess.

Bring the oil to 165 ° C. If the temperature is much higher, the crust will burn off before the meat is cooked. And if lower, the breading will be too oily.

Use a cooking thermometer to check the temperature. If not, throw a piece of bread into the butter. If it drowns and then slowly rises in the bubble, then the temperature is correct.

Place the schnitzels in a skillet and sauté over medium heat for 2-3 minutes on each side until golden brown.

Place the finished schnitzels on paper towels to remove excess oil.