Schnitzel!

Ingredients

• Pork sirloin (chops or roasts)

  Fresh, loin, boneless, separable lean and fat, raw

  500g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Wheat flour

  Whole-grain

  ¾ cup or 90g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Bread crumbs

  Dry, grated, seasoned

  1 ½ cup or 180g

• Canola oil

  1 tbsp or 14g

Directions

1. Chicken breast prep: cut in half horizontally to create two steaks.
2. Place the protein of choice on a work surface and cover with a sheet of baking paper or cling wrap. Use a rolling pin to pound to even thickness about 0.8 cm / 1/3" thick (don't pound too thin, hard to handle / might tear).
3. Sprinkle both sides of meat with salt and pepper.
4. Place flour in one dish, panko in another (or use a large tray for both like I did, see photos), and whisk eggs in a bowl.
5. Coat meat in flour, shake off excess. Dip into egg, shake off excess. Press into breadcrumbs, and turn, pressing to adhere, then transfer to plate. Repeat.
6. Heat 1.5cm / 3/5" oil in a heavy based deep skillet over medium high heat.
7. Dip the end of a schnitzel in to check if the oil is hot enough - it should sizzle straight away (see video).
8. Carefully place 2 schnitzels in the oil and cook for 3 minutes until deep golden, turn then cook the other side for 3 minutes.
9. Transfer to a paper towel lined plate to drain excess oil. Repeat with remaining schnitzel.
10. Serve with lemon wedges - I usually serve schnitzel plain like this. Or see note for Mushroom Gravy recipe. Also see note for potato rosti, pictured in post.
11. Recipe by: Nagi (source: https://www.recipetineats.com/schnitzel/#wprm-recipe-container-22829)

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