By Colleen Fisher Tully

Having served up schnitzel for breakfast, lunch and dinner for more than 50 years, few places can boast a better schnitzel than The Original Angie’s Since 1962 in Waterloo, Ont. Second-generation owner Teresa Huegle shares the recipe and instructions for quick and easy cooking.

You’ll need:
• 4 boneless pork loin pieces or 4 boneless skinless chicken breasts
• plastic wrap
• tenderizing mallet
• 1 cup (250 mL) flour with salt and pepper to taste
• 3 shallow pans
• 2 eggs
• splash milk
• 4 cups (1 L) bread crumbs with salt, pepper and garlic powder to taste
• tongs for handling meat
• extra-virgin olive oil for frying
• paper towels
• lemon wedges and applesauce for serving

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1. Wrap It Up
Place each pork loin between sheets of plastic wrap. The wrap helps prevent splattering all over the counter and yourself.

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2. Pound It Out
Using meat tenderizer, gently pound each loin until thin and even. If the plastic wrap tears, you’re hitting it too hard.

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3. Flour Power
Ensure that flour and seasoning are well mixed; add seasoned flour to shallow pan. Whisk together eggs and milk; pour into second pan. Ensure that bread crumbs and seasoning are well mixed; add seasoned bread crumbs to third pan. Using tongs, dredge each loin in flour until well coated.

 

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4. Egg and Crumb
After loins are coated in flour, dredge each in egg mixture, then in bread crumb mixture. Pat lightly to remove excess crumbs. Set aside.

 

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5. Fry ’Em Up
In skillet, heat oil over medium-high heat. Fry each schnitzel until golden and crispy, about 3 minutes per side. Drain on paper towels. Remove to platter with lemon wedges. Serve with fresh applesauce on the side.

Learn more about Huegle’s diner and get the full recipe.