A delightful twist on the classic Wiener Schnitzel, this recipe adds a touch of lemon zest to the breading for a refreshing flavor.
Prepare the pork cutlets by gently pounding them with a meat mallet to an even thickness.
Place the pork between two sheets of plastic wrap to prevent mess while pounding.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with lemon zest, salt, and pepper.
Mix the breadcrumbs and seasonings thoroughly for even flavor distribution.
Coat each pork cutlet first in flour, then in egg, and finally in the breadcrumb mixture, pressing gently to adhere.
Ensure the pork is fully coated for a crispy crust.
Heat the vegetable oil in a frying pan over medium heat.
Test the oil temperature by dropping a breadcrumb in; it should sizzle immediately.
Fry the breaded pork cutlets in the hot oil until golden brown on both sides, about 3-4 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Transfer the cooked cutlets to a plate lined with paper towels to drain excess oil.
Pat the cutlets gently with paper towels for a less greasy finish.
Serve the schnitzels hot with lemon wedges on the side for squeezing over.
Pair with a fresh salad or potato salad for a complete meal.
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