Schnitzel from Pork Fillet – Viennese Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 10 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 pork fillet (s)
- 5 tablespoon breadcrumbs or breadcrumbs
- 5 tablespoon flour
- 2 egg yolks
- 1 egg (s)
- butter
- 3 teaspoons, heaped paprika powder, spicy
- 2 teaspoons black pepper
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Remove the remains of fat and tendons from a pork tenderloin and then cut into thin medallions. Do not knock!
- Put the flour on a small plate and the breadcrumbs on another small plate. Mix in the salt, pepper and paprika powder and place the egg and egg yolks on a third, slightly deeper plate. Please prepare a plate for the breaded schnitzel.
- First turn the medallions in the flour so that everything is covered. Then dip into the egg mixture and bread with the breadcrumbs / spice mixture. Clean your hands in between with cold water.
- Then fry the medallions in a pan with enough butter. Put the fried schnitzel on another plate or in a heat-resistant bowl to keep warm in the oven.
- The schnitzels are ready when they are golden yellow or darker - depending on your taste and your preferred look. The fillet remains juicy and tender, but crispy on the outside.
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