A Waterloo, Ont., home-style family diner has been serving schnitzel to happy customers for decades. And you don’t have to wait till Oktoberfest—or lunch—to have it.
Courtesy of Teresa Huegle of The Original Angie’s Since 1962 in Uptown Waterloo
Scroll down to watch how to make this recipe.
Place each pork loin between sheets of plastic wrap. Gently pound each loin with meat tenderizer until thin and even. (The wrap will help prevent splattering the counter and yourself.)
Put seasoned flour in shallow bowl or pan, making sure seasoning is well mixed into flour.
In second bowl or pan, whip together eggs and milk.
In third bowl or pan, add seasoned breadcrumbs, again making sure seasoning is well mixed.
Dredge each loin in flour, then dip in egg mixture, then in bread crumbs. Pat lightly; put on plate until frying pan is ready.
Heat oil in pan. Fry each schnitzel until golden and crispy, about 3 minutes per side. Drain on paper towels.
To serve, place schnitzels on platter with lemon wedges. Serve with fresh applesauce. For breakfast, I add any style of eggs. You will love the flavours with a bit of extra salt and pepper on your eggs and a squeeze of lemon on your schnitzel. Yummy!