Pork Schnitzel

The humble schnitzel, a pub classic loved by millions. This dish is very simple to make, although it can get a little messy (my benchtop was bombarded with breadcrumbs).

Ingredients
- lean pork, sliced to 5mm thickness
- 2-3 eggs
- 200ml of milk
- bread crumbs
- Panko bread crumbs

Sprinkle the bread crumbs and Panko crumbs onto two separate plates and set aside. I use Panko, as well as normal bread crumbs, to give the schnitzel an extra crunchy coating.

Lightly season the pork with a dash of salt and a pinch of pepper. Whisk the eggs and milk in a bowl and also season with salt and pepper.

Dip a piece of pork in the egg mixture and then cover with the bread crumbs on the plate. Re-dip the crumbed pork in the egg mixture quickly and cover with the Panko bread crumbs. Now you'll have a crumbed bit of pork with two coatings. Repeat until you have enough meat to nearly fill your frypan.

Heat up a frypan on medium heat, add oil, and place the crumbed pork into the pan. Fry for about 2-3 minutes before turning.

Tip
Just before flipping, drizzle a little oil over the un-fried side of the pork. I find this helps the other second side to cook with a crispy golden coating.

Usually served with a wedge of lemon and potatoes or fries. Here we have it with carrot purée. The carrot purée is dead simple. Just chop up a couple of carrots and sauté in a pot with a little butter, a pinch of salt and a dash of sugar. Add in a little water when soft, then purée with a stick blender.

- Sai