German Schnitzel
German Schnitzel pounds pork tenderloin thin, seasons it with mustard, salt, pepper, and garlic powder, then coats it in egg and breadcrumbs. The cutlets fry in margarine until crisp and golden.
π¨βπ³ Instructions
Flatten the pork tenderloin slices with a meat cleaver or plate edge.
Season with salt, pepper, and garlic powder, then spread lightly with mustard.
Dip each piece in beaten egg and then in breadcrumbs.
Melt margarine in a skillet over medium-high heat.
Fry the breaded pork until browned on both sides; scramble any leftover egg separately if desired.
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