Pork loin pounded thin, breaded in fine breadcrumbs, and fried in clarified butter until the crust is blistered and golden. Served with lingonberry jam, lemon wedges, and a simple potato salad. Austrian by origin, German by adoption.

German Schnitzel Strips

Stephanie Sharpe

@steph

5 months ago

Pork loin pounded thin, breaded in fine breadcrumbs, and fried in clarified butter until the crust is blistered and golden. Served with lingonberry jam, lemon wedges, and a simple potato salad. Austrian by origin, German by adoption.

Recipe

Ingredients

·4 pork loin steaks pounded very thin

·1 cup flour

·3 eggs beaten

·1.5 cups fine dry breadcrumbs

·Clarified butter or vegetable oil for frying

·Salt and white pepper

·Lingonberry jam, lemon wedges

·Flat-leaf parsley

Instructions

1.Season pounded pork with salt and white pepper.

2.Set up three bowls: flour, egg, breadcrumbs.

3.Dredge pork in flour, then egg, then breadcrumbs.

4.Do not press the crumbs — a loose coating puffs when fried.

5.Fry in clarified butter over medium-high until golden, 2-3 minutes per side.

6.Drain on a rack. Serve immediately with lingonberry jam and lemon.

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