Breaded Pork Loin Steaks

A good alternative to Wiener schnitzel, which is made with veal.

It goes well with a green salad, potato salad or fries. You can also make them just like that, leave them to cool and wrap them in aluminium foil to take with you as a snack when you go hiking. Otherwise try them with a nice mushroom sauce with Spätzle.

Preparation time approx. 20 minutes

Preparation You'll need: A large Three plates for breading the cutlets
Ingredients (for 2 people) 4 pork loin steaks, for approx. 300 to 350 g 2 eggs (M) 75-110 g breadcrumbs (depending on the size of the schnitzel) Some normal flour 50-60 g butter Salt, ground pepper, sunflower oil 1 lemon (to squeeze over the schnitzels at the table if you wish)
First steps To bread the schnitzels, you need three large plates for 3 Tbsp flour, 2 whole eggs/M (add a little salt and pepper and whisk with a fork) and 75-100 g breadcrumbs. See also my recipe for Wiener Schnitzel. Provide 50-60 g butter. Pound the schnitzels not too hard ( or have the butcher do it for you) and season well with salt and pepper on one side.
Frying the cutlets Coat the cutlets in flour, egg and finally in the breadcrumbs. Press the breadcrumbs down well. Heat a good amount of oil in a large pan and fry the breaded cutlets until they are medium brown (approx. 2-3 minutes per side, not too dark, they will be returned to the pan briefly later on). Remove from the pan and set aside on some kitchen paper. Once all the schnitzels have been made, add 50 to 60 g of butter to the used pan and foam over a high heat. Then fry the schnitzels again for 1 minute on each side. Drain again on fresh kitchen paper (you can also do this in the oven at 80°C ;-).