My wife asked me the other night why deep fried food looks so good, as usual I had no answer. This time however, I refuse to “google it”! I believe the brains at google sell stupid queries to undergraduate types looking for a “waste of time” topic to base a thesis on, and I’m not going to feed that fire. I’m not even going to try and put forward my own theory, quite simply we do not know, and never will.
This Pork Schnitzel is not deep fried, but it shares an oily, crispy bond with deep fried food. This my friends is the healthier “Shallow Fried” cousin of deep fried. All cheer the healthy cousin. Those of you that read this blog, and I use the term “those” in anticipation of a stronger audience s in the future, will understand that at the moment I am following the 5:2 diet. For five days a week, I can eat normal meals, and two days a week I restrict my daily calories to 600. Oil is the enemy of the “two” days, with 1 teaspoon of any type of oil equaling about 40 calories. It makes it difficult to fry anything at all (I have invested in some expensive non stick pans to hep in this regard). I could never have a nice Pork Schnitzel on a “two” day. Today is obviously not a “two” day.
I usually don’t have a lot to say prior to getting down to the recipe, but this one is so simple I feel obliged to put a bit of padding in. OK, that’s enough, on with the “recipe”.
Pork Schnitzel “Recipe”
6 small Pork fillets
100 grams plain flour
1 medium Egg
2 tablespoons water
100 grams Breadcrmbs
Salt and Pepper
Oil for cooking
1. Add salt and pepper to the flour, and place in a shallow bowl.
2. Beat the egg and place in a shallow bowl.
3. Put the breadcrums in a shallow bowl or plate.
4. Pound the Pork fillets between sheets of plastic wrap until .5 cm thick
5. Normal breading instructions, lightly flour, coat in egg, then breadcrumbs.
6. Refrigerate for 10 to 20 minutes to allow breadcrumbs to stick.
7. Fry in shallow oil for 3 minutes each side until golden (see below). Drain on absorbent paper. Take a photo if you are a blogger.