Ethiopian-Style Schnitzel
A twist on traditional german schnitzel using ethiopian spices and techniques. Serve with a side of tangy slaw.
Ingredients
- ●4 Pork Cutlets1/4 inch thick
- ●2 tbsp Ethiopian Berbere Spiceor 1 tsp ground cumin + 1/2 tsp ground coriander
- ●1 cup All-purpose Flourfor dredging
- ●1 cup Breaded Breadcrumbsfor coating
- ●2 tbsp Buttermelted
- ●1 cup Light Beerfor cooking
- ● Fried Onionsoptional garnish
- ● Chopped Fresh Parsleyoptional garnish
Instructions
- 1
1. Season the pork cutlets with berbere spice and let rest for 15 minutes.
- 2
2. Dredge the cutlets in flour, shaking off excess.
- 3
3. Dip the floured cutlets in beaten eggs and then coat in breadcrumbs.
- 4
4. Heat butter in a large skillet over medium-high heat.
- 5
5. Fry the breaded cutlets until golden brown, about 3-4 minutes per side.
- 6
6. Transfer the cutlets to a plate and cover with foil to keep warm.
- 7
7. Reduce heat to medium and add light beer to the skillet.
- 8
8. Scrape up any browned bits and simmer until the liquid is almost completely reduced, about 5-7 minutes.
- 9
9. Return the cutlets to the skillet and simmer in the beer sauce for 2-3 minutes.
- 10
10. Serve the schnitzel hot, garnished with fried onions and parsley if desired.