Breaded Pork Schnitzel (Wiener Schnitzel Style)

Breaded pork schnitzel is truly good when the coating is airy and crisp and the meat stays juicy.

1. Pound the pork loin slices to about 1 cm thick – an even thickness is the secret to it cooking through evenly everywhere.

2. Salt both sides and pepper lightly.

3. Prepare three dishes: put flour in one, beaten egg in the second and breadcrumbs in the third.

4. First toss the meat in flour (this helps the egg cling), then in egg, and finally in crumbs – do not press the crumbs on hard, and fry immediately.

5. Fry it in plenty of 170-180 °C oil for 2-3 minutes per side; meanwhile move the pan gently so the coating goes "wavy".

6. Lift it onto paper towel to blot the excess oil, and serve fresh.

Tip: The secret to the airy, wavy coating is moving the pan and hot oil – in lukewarm oil the schnitzel turns greasy.