Schnitzel Recipe

First off, grab some pork or chicken cutlets and pound them out real thin just like my mama used to do back in the day. This is the key to achieving that perfect schnitzel - thin meat equals juicy meat.

Next, dredge those cutlets in seasoned flour, dip them in beaten eggs, and coat them in breadcrumbs with a touch of parmesan cheese. Oh, and don't forget to add a pinch of cayenne pepper for that extra kick! Trust me, it's a game-changer.

In a skillet, heat up some vegetable oil and fry those schnitzels until they're golden brown and crispy on both sides. This step always reminds me of how my siblings and I used to fight over who got the last piece at the dinner table - good times.

Once your schnitzel is cooked to perfection, serve it hot with some lemon wedges on the side for squeezing. This dish is guaranteed to have you coming back for seconds and thirds. Enjoy, darlin', and let the flavors transport you back to simpler times.

Sophia (collins-sophia)

Washington, D.C., United States

Rediscover tradition with a modern twist! My recipes blend time-honored flavors with today's tastes. Whether honoring your heritage or exploring world cuisines, you're in the right place. Let's make culinary magic, one recipe at a time.

Ingredients

• Eggs

• Qty. 2 units (86g)

• Sage

• Qty. 1 handful (16g)

• Breadcrumbs

• Aisle Baking Qty. 140 grams (140g)

• Boneless pork

• Qty. 8 chops (1,360g)

• Butter

• Qty. 4 tablespoons (57g)

Schnitzel

Price