Pork Schnitzel

Method

Pound the pork steaks between cling film to an even thickness of approximately 5mm using a meat mallet. Season the flour with salt and pepper, then set up three bowls with the seasoned flour, beaten eggs, and breadcrumbs respectively. Coat each schnitzel in flour, shaking off excess, then dip in egg, and finally coat thoroughly with breadcrumbs, pressing gently so they adhere. Heat the oil in a large frying pan over medium-high heat until a breadcrumb sizzles immediately when dropped in. Fry the schnitzel for 3-4 minutes on each side until golden brown and the pork reaches 63°C internal temperature. Drain on kitchen paper and serve immediately with lemon wedges and traditional Slovenian accompaniments such as potato salad or sauerkraut.