Schnitzel (Pork loin, veil, or chicken)
-Prep meat-
Use meat mallet to pound the pork loin thin.
Use the flat surface of the mallet and at the very end use the stipples side.
To keep everything clean while using the mallet, place the meat in between saran wrap.
Put pork loin in container with milk in refrigerator overnight or 5 – 6 hours if time limited.
-Prepare the Seasoning –
In a small bowl add Vegeta (no MSG) or Mrs Dash seasoning, seasoned salt, coarse ground black pepper and granulated garlic.
-Prepare the meat-
Take the pork loin out of container and into straining bowl, rinse with water and pat dry.
Generously season both sides of each pork loin and place on a plate.
-Frying the meat-
Add oil in pan and heat medium to high (about 350 degrees).
In three separate bowls add baking flower, 4 eggs and bread crumbs.
Process meat through the bowls. First through the flower, then eggs, and last bread crumbs.
Place meat in frying pan and fry until golden brown.
When done place meat on plate with paper towel.
