Crispy Schnitzel with Citrus Aioli
A classic German dish with a twist, crispy schnitzel paired with a tangy citrus aioli.
Ingredients
- ●4 pork cutletsabout 1 pound
- ●1 cup all-purpose flourfor breading
- ●2 eggsfor egg wash
- ●1 cup panko breadcrumbsfor crispy coating
- ●1 cup vegetable oilfor frying
- ●2 tablespoons lemon juicefor citrus aioli
- ●1/2 cup mayonnaisefor aioli base
- ●1/2 teaspoon garlic powderfor flavor
- ●1/4 teaspoon saltto taste
- ●1/4 teaspoon black pepperto taste
Instructions
- 1
Prepare the breading station: in one shallow dish, mix flour, salt, and pepper. In another, beat eggs. In a third, place panko breadcrumbs.
- 2
Season pork cutlets with salt and pepper. Dredge cutlets in flour, shaking off excess.
- 3
Dip floured cutlets in eggs, making sure they're fully coated.
- 4
Roll egg-coated cutlets in panko breadcrumbs, pressing gently to adhere.
- 5
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- 6
Add 2-3 breaded cutlets to the skillet and fry until golden brown and crispy, about 3-4 minutes per side.
- 7
Transfer fried cutlets to a paper towel-lined plate to drain excess oil.
- 8
To make citrus aioli, mix lemon juice and mayonnaise in a small bowl. Add garlic powder and mix until well combined.
- 9
Serve crispy schnitzel with citrus aioli on the side.
- 10
Garnish with chopped fresh parsley or chives, if desired.