Fluffy pork snitele, fried in oil
Fluffy pork snitele (breaded pork cutlets) only turn out well if the meat is sliced thin and dipped twice in flour and egg. The crust is thin and browns quickly in hot oil, and the meat stays tender if you don't leave it on the heat too long, so it doesn't dry out. I eat them straight off the napkin while they are still hot. Preparation: 20 minutes. Cooking: 8 minutes. Total time: 28 minutes. Servings: 4. About 370 kcal and 32 g protein per serving.
Ingredients
- 500 g pork tenderloin (boneless)
- 1 teaspoon sweet paprika
- 4 heaped tablespoons flour
- 1 teaspoon fine salt
- 1/2 teaspoon ground pepper
- 4 large eggs
- 200 ml oil for frying
Preparation
1. Cut the meat into slices as thin as possible. If they are not thin enough, gently pound them with a meat mallet to make the snitele. 2. Put the flour on a plate with 1 teaspoon of sweet paprika, 3/4 teaspoon of salt and 1/2 teaspoon of ground pepper, then mix. 3. Beat the eggs on another plate with 1/4 teaspoon of salt. 4. Dip each slice in flour, then in egg, again in flour and again in egg. 5. Fry the snitele in 200 ml of hot oil over medium-high heat, about 4 minutes on each side, until golden. 6. Transfer the snitele to a paper towel so it absorbs the excess oil.
Notes
If you want a gluten-free version, replace the 4 tablespoons of flour with 2 tablespoons of cornstarch, that is half the amount, and the crust comes out crispier. If you have pork leg meat, which is tougher than the loin, pound it better between two sheets of cling film. If the coating comes off in the oil, the meat was probably too wet, so pat it dry well with paper towels before the flour, without rinsing it. The oil must be properly hot, otherwise the snitele soak up fat and come out heavy. Serve them with boiled potatoes and tomato and onion salad. They keep in the fridge for up to 3 days, and to reheat them put them in a dry pan, not in the microwave, so they stay crispy. Contains gluten and eggs.
Frequently asked questions
Can it be made with chicken?
Yes, with chicken breast beaten thin, 3 minutes on each side is enough, since it dries out easily.
Which oil is best for frying?
Sunflower or rapeseed oil, which handles heat without smoking. 200 ml is enough for 4 snitele in a large pan.
How do I know when the snitele are done?
The crust should be golden on both sides and the meat, cut in the centre, should no longer be pink. With a thermometer, the centre should reach about 70 degrees.
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