Wiener Schnitzel Recipe Ingredients for Four People 

2 large pork tenderloins, trimmed of all fat and sinews, each cut into 4 escalopes and 
pounded to 1/4 inch thick with the flat side of a meat hammer (between 2 pieces of cling film 
works well)
3 large eggs lightly beaten seasoned with salt and ground black pepper to taste
4ozs/125g flour
6ozs/175g fine breadcrumbs (we make our own with wholemeal bread but that is optional) 
mixed together with 1/2 teaspoon cumin, 1/4 teaspoon chilli powder and 1 teaspoon herbs de provence
3-4 tablespoons extra virgen olive oil for frying (its important that the pork has sufficient oil to fry evenly 
in without the pan becoming too dry).
1 tablespoon melted butter (optional)
1 lemon cut into wedges
Our fresh tomato sauce recipe to serve on the side


Method

This is really easy!
Dust the escalopes in the flour.
Then evenly coat each of the medallions with the egg and finish by rolling them in the breadcrumb 
mixture until completely and evenly covered.
In a large, heavy skillet heat the olive oil over medium to high heat.
Add the escalopes and cook for 2 1/2 minutes on the first side, turn over and cook for 2 1/2 
minutes on the second side. Be very careful not to burn them, if necessary turn down the heat to medium.
Arrange on plates and garnish with lemon wedges.
If you like you can pour a little hot melted butter over as you serve them, and a little of our fresh tomato sauce on the side.

Our ratatouille recipe also goes really well with this.


https://www.cutting-edge-mediterranean-recipes.com/wiener-schnitzel.html