Pound the pork steaks/chops to an even thickness of about 1/4 inch, then sprinkle with some salt and pepper. Next dredge the pork in flour, followed by a lightly beaten egg and then plain or seasoned breadcrumbs.
Fry the Schnitzel in a frying pan with some oil (just enough to allow the Schnitzel to “float”). The oil should be around 330 degrees F when you add the Schnitzel. Fry on both sides for about 2-3 minutes or until a light brown.
Transfer to your broiler for an additional 1-2 minutes to get an extra crispy crust.
Sauce recipe basics are in the captions. I usually add 1 teaspoon soy sauce, and chopped parsley to my sauce right at the very end.
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Pound the pork steaks/chops to an even thickness of about 1/4 inch, then sprinkle with some salt and pepper. Next dredge the pork in flour, followed by a lightly beaten egg and then plain or seasoned breadcrumbs.
Fry the Schnitzel in a frying pan with some oil (just enough to allow the Schnitzel to “float”). The oil should be around 330 degrees F when you add the Schnitzel. Fry on both sides for about 2-3 minutes or until a light brown.
Transfer to your broiler for an additional 1-2 minutes to get an extra crispy crust.
Sauce recipe basics are in the captions.
I usually add 1 teaspoon soy sauce, and chopped parsley to my sauce right at the very end.