Hands down the Best Low-Carb Schnitzel around. Preheat your deep fryer to 180C/355F. Using a meat mallet or rolling pin, pound the pork steaks to a thickness of 1/4in/0.5cm. In a bowl, add the egg, cream and water and whisk until combined.
Pound pork with a flat side of the mallet until the meat is 1/4 inch thick. Sprinkle both sides of pork with salt and pepper. Lightly dip into flour, then egg and finally the bread crumbs. When all pieces are coated fry without crowding the schnitzel. Fry until golden brown.
Schnitzel can be made with different cuts of meat. You can make schnitzel with chicken, beef, turkey or veal, but the best is Schweine (pork) -Schnitzel. The pork loin is pounded to a 1/4 inch thickness, seasoned with salt and pepper, and then dipped into flour, egg and bread crumbs.
Place each pork schnitzel in the frying pan as you make them. Cook on a medium heat until both sides are golden. Test to ensure the meat is cooked through to the centre. The cut of pork is called schnitzel here, but in other countries, it is called tenderised pork steak, loin steak or you can use a pork chop.