Schnitzel and potatoes
The Best Cut Of Pork To Use For Classic Schnitzel
Using pork to make schnitzel enables a crisp exterior without losing too much moisture. The pork needs a large surface area, which makes boneless pork cutlets a good choice.
Boneless pork cutlets have little fat and connective tissue, giving them a uniform texture that's susceptible to being pounded to a thin consistency.
As a result, it's easy to cook to perfection, with the frying process compensating for the lack of fat. Just be sure to purchase a cut half an inch thick so it can be pounded thin.
Lastly, trim off any excess fat or connective tissue before covering the cut in breading and cooking for a few minutes per side. When done, pair with a side of your choice.