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1. a thin slice of veal or other light meat, coated in breadcrumbs and fried
Schnitzel has always been a favorite on my list. Usually made with veal, this time I used pork cutlets that I pounded thin with a mallet, then coated in flour, dipped in beaten eggs, patted down in panko breadcrumbs and fried in peanut oil. On the side sat a small mound of thinly sliced cucumbers which sat in lime juice, onion slices and brown sugar for several hours before being plated. The acid from the lime cut through the pork, and a bit of sweetness from the lingonberry preserves rounded out every bite. This is something to make at the beginning of the week and reheat for a quick bite – simple, fast and delicious.
Pork Schnitzel