Lutong-bahay
ni CookWhatHK0 na-save
Pork Schnitzel ay hinampas na manipis na chops, binalot sa harina, itlog, at panko, saka iniprito hanggang malutong at ginto.
Hiwain ang karne nang pahiga, hampasin hanggang 1/4 hanggang 1/8 pulgada ang kapal kung kinakailangan.
If needed, slice each pork chop horizontally to create thinner cutlets, then pound them until they are between 1/4 and 1/8 inch thick.
Basagin ang 2 itlog sa mababaw na mangkok. Idagdag ang 1/4 kutsaritang garlic powder at 1.5 kutsaritang asin, talunin ang mga itlog hanggang pagsamahin.
In a shallow bowl, crack the two eggs. Add the 1/4 teaspoon of garlic powder and 1 and 1/2 teaspoons of salt, then beat the mixture until well combined.
Maglagay ng 1/3 harina sa plato. Maglagay ng 2 tasa ng panko sa isa pang plato.
Place the 1/3 cup of flour onto one plate. On a separate plate, spread out the 2 cups of panko.
Balutin ang bawat pork cutlet sa harina, pagkatapos itlog, pagkatapos panko.
Take each pork cutlet and coat it first in the flour, then dip it into the egg mixture, and finally press it into the panko to ensure it's fully covered.
Initin ang langis sa kawali sa medium high heat, mga 1/4 pulgada ang taas.
Pour canola or vegetable oil into a skillet to a depth of about 1/4 inch. Heat the oil over medium-high heat.
Prituhim ang bawat cutlet ng 2 minuto sa bawat panig. Bawasan ang apoy kung masyadong mabilis o di-pantay ang pagpapakula. Ilipat sa plato na may linya ng paper towel.
Carefully place each coated cutlet into the hot oil and fry for 2 minutes per side. Should the schnitzels begin to brown too rapidly or unevenly, lower the heat accordingly. Once cooked, transfer them to a plate lined with paper towels to drain any excess oil.
