Originally from Vienna, Austria, an Eastern-European Classic

Pork Schnitzels (Breaded Fillets)

INGREDIENTS

1. 1 pork loin of 454 g (1 lb)
2. 1 egg
3. 1 cup (250 ml) flour
4. 1 cup (250 ml) breadcrumbs
5. salt and freshly ground pepper to taste

PREPARATION

1. With the rack in the middle, preheat the oven to 350 °F (175 °C).
2. Remove all fat from the loin, if any. Cut the loin into 1 cm (1/2 in) thin slices. Tender the meat on both sides. To book.
3. In a wide bowl or deep plate, beat the egg, adding salt and pepper. Adjust to taste. If desired, add your favorite herbs.
4. Flour each schnitel, dip it in the beaten egg and coat it with breadcrumbs.
5. Line a cookie sheet with parchment paper and place the schnitzels on it. Cook for at least 15 minutes per side or until scnitzels are toasted to taste.