dinner · dairy-free
Pork schnitzel, Viennese style
Thin pork cutlets coated in flour, egg and very fine breadcrumbs, fried in oil with a little lard so the crust puffs into waves, served with potato and cucumber salads.
- Time
- 40min
- Steps
- 5
Ingredients
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Allergens
Contains egg and wheat.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
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Method
-
1
Pound the cutlets between plastic to about 4 mm (1/6 in) thick. Season both sides.
-
2
Dredge in flour, then egg, then breadcrumbs, pressing gently. Don't let them sit; fry right away.
-
3
Heat the oil with the lard to 170°C (340°F) in a wide pan.
-
4
Fry one or two at a time, swirling the pan and spooning oil over the top so the crust lifts away from the meat in waves, 2-3 minutes a side.
-
5
Drain briefly and serve immediately with lemon, potato salad and cucumber salad.
