Uruguayan-Style German Schnitzel
A twist on classic German schnitzel, this version is inspired by Uruguayan cuisine. The tangy and juicy flavors of the dish will transport you to the heart of South America.
Ingredients
- ●4 pork cutletsabout 1/4 inch thick
- ●1 cup all-purpose flourfor breading
- ●2 eggsbeaten for egg wash
- ●1/2 cup bread crumbspreferably panko
- ●1/4 cup uruguayan chimichurrisee below for recipe
- ●1 green peppersliced
- ● saltto taste
- ● pepperto taste
Instructions
- 1
Prepare the chimichurri by combining 1 cup parsley, 1 cup oregano, 2 cloves garlic, 1/2 cup red pepper flakes, 1/4 cup red wine vinegar, and 1/4 cup olive oil in a bowl. Season with salt and pepper to taste.
- 2
Season the pork cutlets with salt and pepper.
- 3
Dredge the pork cutlets in flour, shaking off excess.
- 4
Dip the pork cutlets in eggs, making sure to coat completely.
- 5
Dredge the pork cutlets in bread crumbs, pressing gently to adhere.
- 6
Heat about 1/2 inch of oil in a large skillet over medium-high heat.
- 7
Fry the pork cutlets until golden brown and cooked through, about 3-4 minutes per side.
- 8
Transfer the pork cutlets to a plate and cover with foil to keep warm.
- 9
In the same skillet, add the sliced green pepper and cook until tender, about 3-4 minutes.
- 10
Serve the pork cutlets with the green pepper and a side of uruguayan chimichurri.
- 11
Garnish with parsley and serve immediately.