Crispy and juicy schnitzel made with thin pork loin cutlets, lightly breaded and fried to golden perfection. Pure comfort food at it's best! Best served with potato salad for authentic German dish, or mashed potatoes and coleslaw.
Place cutlets on a cutting board. Using meat tenderizer, pound each cutlet thin.
Season cutlets with salt and pepper.
Prepare breading station: place flour in a shallow dish, place breadcrumbs in another shallow dish; finally beat egg with milk and pour into a shallow dish.
Dip each cutlet in flour, then egg mixture, then breadcrumbs. Shake of access.
Heat up enough oil in a skillet to cover the bottom.
Fry each cutlet until golden brown and crispy, about 3 to 4 minutes per side.
Place on paper towel lined plate to absorb access oil.
Serve with mashed potatoes and steamed vegetables.
Notes
The most affordable option is to buy a pork loin, cut it in half. The part with more fat veins is perfect for pulled pork or smoking in the BBQ. The leaner part can be sliced thinly into cutlets. It will most likely make a lot of cutlets, so I recommend dividing them into portions and freezing that way.