Summary

Ingredients

• 4 pork schnitzel, (á ca.175gr)
• salt
• pepper
• Paprika powder, noble sweet
• Flour
• 2 egg (s), size M
• 1 cup condensed milk / coffee cream or heavy cream
• Breadcrumbs / breadcrumbs
• oil

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Instructions

1. Wash the meat, pat dry, but not too dry, otherwise the flour will not adhere well.
2. Season the meat with salt and pepper.
3. Possibly paprika powder, noble sweet or rose paprika for seasoning.
4. Put flour in a deep plate. Whisk the egg in the 2nd plate. I always add some condensed milk / coffee cream or whipped cream, this gives the breading a slightly more airy touch.
5. Put the breadcrumbs / breadcrumbs on the 3rd plate.
6. The breadcrumbs can be made very GOOD from grated rolls from the day before.
7. For the breadcrumbs, bake slices of toast / white bread, without a rim, GOLD YELLOW in the oven and then rub them.
8. All of this is called a Panierstrasse. I use 3 plastic bowls for this, which are now also available in stainless steel.
9. Let the oil get hot in a pan. The oil should be GOOD 1cm in the pan, as the breadcrumbs absorb a lot of the oil.
10. To check whether the oil is hot enough, you take a wooden spoon and stick it into the oil; if bubbles appear on the handle, the oil is hot enough.
11. Now place the breaded schnitzel in the hot oil, away from your body because of the risk of splashing.
12. Depending on the thickness of the schnitzel, I slowly count to 20/30 and turn the meat.
13. REDUCE the heat immediately after TURNING, then finish frying for about 5-6 minutes.
14. As a side dish I recommend:
15. Fried potatoes or fried noodles with a slightly sweet salad.