4slices of center-cut Pork Loin or Tenderloin (1 cm thick)
1tbspSichuan Peppercorns (or more)
Some Salt
Some Ground Black Pepper
2cupsAll-purpose Flour
2Eggs, whisked
2cupsBread Crumbs
4Lemon Wedges
some Parsley for garnish
1-1 1/2cupsVegetable Oil for frying
Instructions
In a frying pan, toast the Sichuan Peppercorns on medium heat for about 1 minute. Remove from heat and grind the Peppercorns with a mortar and pestle. Set aside.
Cut Pork Loin into 4 slices about 1 cm thick. Cut off any skin and extra fat.
On a cutting board, place one piece of Pork on a sheet of plastic wrap, and add another layer of plastic wrap on top.
Use a Meat Mallet to pound the meat into really thin slices.
Season the meat with Salt, Ground Black Pepper and crushed Sichuan Peppercorns on both sides. Set aside. Repeat the procedure with the rest.
Prepare two large plates, one with All-Purpose Flour and one with Bread Crumbs. In a medium bowl, whisk two Eggs.
First, coat both sides of a pork slice in Flour. Then dip it in the Egg on both sides. Finally, quickly place on the Bread Crumbs and coat well. Repeat with all the slices.
In a large frying pan, add enough Oil for the meat to float. Turn heat to high.
When the Oil is hot, fry the meat about 2 minutes on each side until golden brown. Do not overcook. Remove and place on paper towels to drain.
On a dinner plate, put two or three slices, add a couple of Lemon wedges and garnish with a sprig or two of Parsley. Ready to serve!
Video
Notes
You can refrigerate any leftovers. When serving, just pop it in a pan with some butter for about 1 minute on each side. Then it’s ready to enjoy! Or you can eat it cold as a snack. I really love it that way too!
Fried Schnitzel can also be frozen. Just thaw and pan fry as above. The quick sizzle and a bit of Lemon juice will do the job.