Pork schnitzel

Schnitzel is one of the classic dishes of Viennese cuisine. The cooking process is simple. Thin a layer of meat needs to be crushed, and then deep-fried. But each step has its own peculiarity and small tricks. This schnitzel recipe will help you prepare a delicious pork second course with a crispy golden crust and an unforgettable aroma.
Would need:
pork - 500 grams;
vegetable oil;
egg - 2 pcs.;
Cooking method:
The meat should be cut into pieces and beat very carefully. The thinner you get slices of meat, the tastier your schnitzel will be. Beating meat, slightly spread the fibers. This will help you to give the schnitzel a beautiful shape.

Broken off pieces of pork must be salt and pepper. Beat the eggs. Pour breadcrumbs onto a separate plate. Each schnitzel should be dipped in an egg and in crackers. Try breading so that they cover a piece of meat evenly.

Fry the schnitzels in a hot skillet with plenty of oil. Put the prepared schnitzels on a dish covered with a paper towel so that the fat is absorbed.

This second course can be served with fresh vegetables. Garnish the pork schnitzels with herbs, lemon slices.

Bon Appetit!