Instructions

Clean and remove the skin from the pork loin. If necessary, remove any remaining bones and cartilage from the pork loin. Cut the prepared meat into pieces that can be minced. Pork loin can also be replaced with pork shoulder.

Season the minced meat, mix it with milk, cover it with foil to prevent air from entering, and let the meat rest in the refrigerator.

Meanwhile, grate the cheese and prepare a three-part breading station with flour, eggs, and breadcrumbs.

Mix the cheese into the rested meat, season to taste, add the pepper and nutmeg mixture. Then form the meat into patties. Coat the patties in flour, eggs, and breadcrumbs.

Heat oil in a pan and fry the breaded Dutch schnitzels on both sides until golden brown.

Serve with potatoes prepared in any way and a light vegetable salad.