Pork schnitzel in bran
6 servings
30 minutes
Pork schnitzel in breadcrumbs is a traditional dish of German cuisine, inspired by the classic Viennese schnitzel. The crispy coating of flour and breadcrumbs gives the meat an unusual texture and a light nutty flavor, while the tender pork cutlets retain their juiciness. Thanks to the double breading, the schnitzel acquires a golden crust and rich taste. A side of wild and basmati rice highlights the meat's tenderness and complements the dish with subtle aromatic notes. It can be served with fresh vegetables or a light sauce that emphasizes the rich flavor of the coating. This schnitzel is an ideal option for a cozy home dinner or festive table when you want to combine simplicity in preparation with exquisite taste sensations.
1
Remove excess fat from the meat.
2
Cover each piece with plastic wrap and pound on both sides.
3
Mix flour with bran and add salt and pepper. Whisk the eggs.
- Wheat flour: 4 tablespoons
- Bran: 2 g
- Ground black pepper: to taste
- Salt: to taste
4
Dip the meat first in flour, then in egg. And again in flour.
- Pork chops: 4 kg
- Wheat flour: 4 tablespoons
- Chicken egg: 2 pieces
5
Fry the schnitzel in heated oil on both sides.
6
Serve with a side dish. In this case, a mixture of 2 types of rice (basmati and wild).
