Viennese Pork Schnitzel

We cut the pork loin into portions of slices about 1.5 cm thick. Of course, less often Ingredients:

• Pork loin - 600 Grams
• Wheat Flour - 100 Grams
• Salt - 1/2 Teaspoon
• Egg of chicken - 1 piece
• Black pepper powder - 1/2 Teaspoons
• Vegetable oil - 60 milliliters
• Limes - 1 piece

Instructions

We cut the pork loin into portions of slices about 1.5 cm thick. Of course, we cut across the fibers. Each piece of pork is wrapped in a food film and well beat off from both sides. Meat should become very thin and in the area to increase approximately twice. Each piece is rolled in flour, and then in a whipped egg with salt and pepper. Once more, we roll a piece of meat in flour. In a frying pan, we warm up the vegetable oil. Fry the schnitzel on each side for 1-2 minutes over medium heat. Served with your favorite side dish. Bon Appetit!

Servings: 3-4