This is an easy meal to make and you can do it in 30 minutes. So it’s great for those busy weeknights when you don’t have a lot of time to make dinner. And it’s delicious. Pounding the meat helps tenderize the meat and cooks it up faster. The breadcrumb mixture covering the pork creates a coating that keeps the pork moist and after cooking has a nice brown crunch as well. I served this with roasted vegetables and lemon Rice
Eggs, whisk until mixed together, add a little water, a few drops
Pound out the pork loin until desired thinness. Dredge the pork loin into the flour mixture, then the egg mixture and then the breadcrumb mixture
In a large sauté pan, on medium to high heat add a little olive oil and butter. Place the coated pork loin in the pan. Cook until a nice golden brown, about 3-4 minutes on each side. Try not to overcrowd the pan with the meat. You may need to cook the meat in two batches. Try not to have the heat on too high for you may burn the crumb mixture without cooking the meat all the way through.
When the pork is finished cooking, sprinkle a dash of salt on each pork loin while still hot. Add a few slices of lemon and sprinkle parsley over the platter of pork.
When rice is done cooking add in butter, zest of one small lemon, salt and pepper and parsley. If desired, add in about one teaspoon of lemon juice.
You can serve Pork Schnitzel with your favorite sauce. I made this with a vinaigrette to serve over the pork – 1/3 cup olive oil, salt and pepper, 1 tbsp or more of Dijon mustard, 1 tbsp or more of white wine vinegar, drizzle of honey and if desired 2 tsp lemon juice. Taste and adjust for any additions. Mix thoroughly until all is fully combine and drizzle over the pork
Serve with roasted vegetables or a nice light green salad.
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