Summary

Ingredients

• 4 pork schnitzel, each about an index finger-width thick
• 3 large egg (s), 4 eggs for size M
• 2 tablespoon wheat flour, (405)
• 1 cup breadcrumbs, homemade
• 3 tablespoon vegetable oil, (sunflower or rapeseed)
• Pinch (s) salt and pepper
• 1 tablespoon, leveled tomato paste
• 1 tablespoon, mustard, hot or medium hot
• 1 teaspoon honey

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Instructions

1. By the way, I don`t think much of knocking or even steaking pork schnitzel, if they are cut too thick, you can only drizzle a few drops of oil on both sides, wrap in cling film and massage between your hands. Rule of thumb: A pan 28 centimeters in diameter should be able to fry four schnitzel at the same time.
2. The classic breading line is laid out: flour, egg, breadcrumbs.
3. I always make the breadcrumbs myself, stale, dried rolls or bread can be ground from coarse to fine in the food processor. I always have a mixture of whole grain bread up to the ordinary wheat bread.
4. I beat the eggs with the whisk in a bowl with mustard, salt, pepper, honey and tomato paste. This is my basic recipe, which can be added to as you like: with herbs, some finely chopped parsley, with a pinch of paprika powder, with grated cheese, some parmesan and much more. There is no limit to the joy of experimentation.
5. Back to breading. The dry meat, dabbed all over again before flour, is marinated in the beaten egg for about a quarter of an hour and only then breaded thickly with the breadcrumbs.
6. For frying you need a comparatively highly heatable oil; olive oil, for example, is unsuitable. I prefer sunflower oil, some prefer rapeseed oil - that`s a matter of taste. I also prefer a stainless steel pan for schnitzel.
7. In any case, the oil should be very hot before the schnitzel is put in, setting 9 for Ceran and immediately down to 7 when it hisses. Because the breadcrumbs soak up a lot of fat, there should be plenty of oil. Five to a maximum of seven minutes on each side should be enough for frying, after which the schnitzel should briefly release a little of the soaked up cooking fat on kitchen paper before serving.
8. Tip:
9. I like to mix the excess egg with the excess breadcrumbs and let it fry until crispy, delicious over boiled potatoes as one of the possible side dishes.
10. Annotation:
11. The quality of the meat is the be-all and end-all of a pork schnitzel, but it`s not that easy to answer either. Discounter goods can sometimes be better in taste and consistency than organic goods, which are twice or three times as expensive, or vice versa.
12. One of my experiences in terms of quality is the following: I put the meat I bought the day before in the refrigerator overnight, then leave it on paper towels for about half an hour at room temperature before preparing. Curious experience: the drier the paper, the more tender the meat afterwards.