Summary

Ingredients

• 1 m pork fillet (s)
• 2 medium egg (s)
• some flour
• 3 tablespoon heavy cream
• breadcrumbs
• salt
• pepper
• Fat, for deep-frying

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Instructions

1. 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.
2. Whisk the cream with the eggs and salt and pepper.
3. 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.
4. 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.
5. The schnitzel can of course also be fried in the pan. With me, however, they are more tender when fried.
6. After baking, drain on kitchen paper.
7. The schnitzels are a pleasure cold and warm.