Pork Schnitzel

Method

1. 1

   Begin by peeling and cutting the potatoes into wedges. Boil them in salted water for about 10 minutes until slightly tender, then drain and set aside.

2. 2

   While the potatoes are boiling, prepare the pork loin fillets by placing them between two sheets of plastic wrap and gently pounding them to about 1/2 inch thickness.

3. 3

   Set up a breading station: place the flour in one shallow dish, beat the eggs in another, and put the breadcrumbs in a third dish.

4. 4

   Season the flour with salt and black pepper. Dredge each pork fillet in the flour, shaking off the excess, then dip it in the beaten eggs, and finally coat it in breadcrumbs, pressing gently to adhere.

5. 5

   Heat a generous amount of olive oil in a large skillet over medium-high heat. Once hot, add the breaded pork fillets and cook for about 3-4 minutes on each side or until golden brown and cooked through.

6. 6

   While the schnitzels are cooking, heat a little more olive oil in another pan and fry the boiled potato wedges until crispy and golden.

7. 7

   Once the schnitzels and potatoes are cooked, remove them from the heat and let them drain on paper towels.

8. 8

   Serve the schnitzels hot with the crispy potato wedges and a wedge of lemon on the side for squeezing over.