Polish Breaded Pork Schnitzel

Method

1. Preheat oil in a large skillet over medium heat.
2. Dip each pork cutlet in flour, shaking off excess.
3. Dip the cutlet in beaten eggs, then coat with breadcrumbs.
4. Place the cutlet in the hot oil and fry until golden brown on both sides.
5. Drain on paper towels and season with salt, paprika, and garlic powder.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.