Mini Schnitzel
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 m pork fillet (s)
- 2 medium egg (s)
- some flour
- 3 tablespoon heavy cream
- breadcrumbs
- salt
- pepper
- Fat, for deep-frying
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into approx. 1.5 cm thick slices. Plate with the meat tenderizer so that the medallions take the form of small cutlets.
- Whisk the cream with the eggs and salt and pepper.
- Now roll the mini schnitzel in flour, then bathe in the egg mixture until all areas are covered and then roll in the breadcrumbs. Press the breadcrumbs on firmly.
- Heat the fat in a saucepan or deep fryer and let the schnitzel swim in it for about 3-4 minutes until they turn golden brown.
- The schnitzel can of course also be fried in the pan. With me, however, they are more tender when fried.
- After baking, drain on kitchen paper.
- The schnitzels are a pleasure cold and warm.
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