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Origin: Germany
Pork schnitzel (Skinkschnitzel)
3
2 Reviews.
This recipe is for homemade schnitzel made of pork cutlets, instead of the wienerschnitzel that is made of veal cutlets. The schnitzels are first pounded, then put in flour, then in egg and finally in breadcrumbs, before fried in butter. This procedure provides a tight breading which attracts much fat, and gives a nice crispy surface. It is common to eat it together with French fries and a salad. To enhance the flavor you can squeeze the juice from a citron on top of the schnitzel.

Ingredient List for 4 servings:
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400 gr Pork cutlets
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1 Egg
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100 gr Flour
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100 gr Bread crumbles
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2 tablespoons Butter
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1 pinch Salt
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1 pinch Blackpepper
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2 Citron
Instructions:
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Take out the ham cutlets and put them between some baking paper or plastic foil, and hammer/pound them with a meat hammer or the backside of a casserole, so the meat become thin and tender.
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Break the egg in a deep plate, and add the salt and the pepper and stir it together with a fork.
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Pour the flour and the bread crumbles in 2 different deep plates.
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Dip the meat first in the flour, flip it over on both sides, make sure it is covered totally with flour. Then dip the meat it in the egg with the same procedure as in the flour. Finally dip the meat it in the bread crumbles. To the same with all the schnitzels.
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Put the schnitzels on a plate, and then put them in the fridge for 30 minutes.
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Take the schnitzels out from the fridge and heat up a frying pan. Add some of the butter in the pan, and fry the schnitzels approx 4 minutes on each side, and make sure you get a nice golden yellow and crispy surface. Do not have to high temperature when frying the meat.
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Serve together with French fries, potatoes, or spätzele. squeeze juice from half a citron on the schnitzel.
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