Perfect Schnitzel

Steps

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1. 1
   Add salt and black pepper to the eggs and whisk together gently.
   ▶ ≈2:47
2. 2
   Take the pork chops and pound them very flat with a meat mallet. You may leave the fat edge intact and do not need plastic wrap.
   ▶ ≈3:14
3. 3
   Lightly spray water on the flattened meat, then season with salt and black pepper.
   ▶ ≈4:47
4. 4
   Coat the meat in flour first—this creates a thin separator layer between the breading and meat, allowing an air gap to form.
   ▶ ≈5:13
5. 5
   Dip the flour-coated meat into the egg mixture.
   ▶ ≈5:42
6. 6
   Finally, coat the meat in bread crumbs. For a thicker coating, you can double-bread by dipping in egg again and returning to the bread crumbs.
   ▶ ≈5:55
7. 7
   Heat plenty of oil until the schnitzel can float. Fry the breaded meat in the hot oil. Since the meat is very flat, do not fry too long or it will become chewy.
   ▶ ≈6:23
8. 8
   While frying the second side, continuously drizzle oil over the first side for even cooking. Deep frying is not recommended.
   ▶ ≈7:21
9. 9
   Once fried, place the schnitzel on paper towels to remove excess oil.
   ▶ ≈8:17
10. 10
    Complete. The schnitzel should be crispy with a visible air gap between the breading and meat. Serve with a lemon wedge, or create mini versions on skewers for parties.
    ▶ ≈8:59