Pork Schnitzel

by Pam

Ingredients:

Pork loin steaks

2 eggs

4 slices of bread

Pepper & Salt

Herbs of choice

Method:

Prepare the breadcrumbs first. You can use bread that is a few days old, or put slices of fresh bread in the oven at 150°C for 15 minutes. Tear into pieces.

Either blitz in a food processor, or place in a plastic bag, and crumble. Add a few herbs of your choice, pepper & salt, as desired.

Put the breadcrumbs in a bowl ready for use. Beat the eggs together in a separate bowl.

Flatten the pork loin steaks by hitting them with a rolling pin. Put them between two layers of cling film to stop splashes.

Dip the pork first in the egg, and then in the breadcrumbs.

Put the oil in a large shallow frying pan. Just enough to allow the Schnitzel to float slightly. The oil needs to be hot enough to start cooking the meat, but not so hot that it causes burning.

Place the Schnitzel in the pan and fry for 1 – 2 minutes each side until the breadcrumbs are nicely coloured.

Remove the Schnitzel from the pan, and allow to dry.

Serve with fries, salad, or potato salad ( see potato salad German style ), and enjoy with the dipping sauces.

Dipping Sauces:

Aioli:

3 tablespoons of mayonnaise

1 small clove of garlic

1 – 2 tablespoons of olive oil

Pinch of salt.

Half a teaspoon of mustard ( optional )

Pass the garlic through a garlic press, or chop very finely.

Combine all ingredients.