Posted by in Food

I love schnitzel.  Thinly sliced pork, chicken or veal that’s pounded thin, coated in flour, egg and bread crumbs, fried golden and crispy.  Served hot with a squeeze of lemon or room temperature on a sandwich, I can’t decide which is better.  I always make too much so the leftover schnitzel can be enjoyed in a sandwich. It’s fairly easy to prepare but at times seems labour intensive.  I prefer pork loin for my schnitzel since it’s fairly cheap and has more taste than chicken breast.  Get a piece of pork…read more