How To Make Pork Schnitzel

Hi, there. I am going to show you how to make a pork schnitzel. I've got a pan with a little bit of vegetable oil which I am going to put on some heat.

Vegetable oil takes a lot longer to burn than olive oil, which burns at a very low temperature. So, I think, for this recipe, vegetable oil is where it's at. Little bit of seasoning on these, so you want a bit of black pepper and a little bit of salt.

Just turn those around like that, then with my other hand, little bit of seasoning, lovely. Now, what I am going to do is create the coating, and once I do that, I'll tell you how I got my escalopes. I bought some pork chops, and what I did was just give those a really good coating.

I trimmed them down, so I took the fat off, took the bone out, put them in between some sheets of cling film, and just knocked them into escalopes, and now, I am coating them in breadcrumbs. So, I'll just do that one more time, but the order is flour, give that a nice coating. Egg, again, make sure that it is nicely covered, and then finally breadcrumbs.

If you are not sure how to make breadcrumbs, just get stale bread and either grate them or put them in the food processor, if you are lucky enough to own a food processor, which I am. Right, those are our schnitzels. That temperature is now nice and hot, and we are going to cook those off in a second, but before we do that, we are going to shut the camera down so I can wash my hands.

So, I've got our pan, and that's going to be very hot, and what we are going to do is lay those in the pan. Always put the schnitzel in away from you, and we are going to cook those off now for probably about 25 seconds each side. I am going to keep moving them.

You want to get enough to get a nice little crust over them, but at the same time, if you leave them for too long, they will burn. No more than 25 seconds per side because you do not want them to catch, but the whole thing, but I mean, you might need to turn them two or three times. I normally recommend turning them three times during the process.

Possible even four just to be on the safe side. I always recommend just letting them cool down for a little bit on a wire rack. If you put them straight onto a plate, there is always a danger that they are going to go soggy.

So, at least, the escalopes during this process, and that is how you make the pork schnitzel. .