Pork Schnitzel

I promise promise promise you will love this pork schnitzel. I for one, love pork, I mean come on we’re talking bacon. However, settle down now, we are not exactly talking bacon here, we are talking schnitzel. I just love saying schnitzel, come on say it out loud, schnitzel. SCHNITZEL. Well if you’ve never had a schnitzel, you must have one, so let’s talk schnitzel.

Although pork schnitzel is a popular German dish, it is also a dish that was often on our dinner table growing up. My mom would serve them with some mashed potatoes and a salad. This was a common dinner on a weeknight or sometimes they were perfect for a Sunday night dinner. Pork schnitzel is a favorite even now. As a matter of fact this really is one of my husband’s favorite. Pork rules, my friends. Pork is king and pork schnitzel is where it’s at.

The secret with this pork schnitzel is to take your frustrations out on them and pound the heck out of the pork cutlets. You want them as thin as possible. So making schnitzel is like having a therapy session, works wonders!

Ingredients

• 10 pork cutlets
• vegetable oil for frying
• 2 large eggs
• 1 cup all-purpose flour
• 1 cup breadcrumbs I used Panko
• 1 tsp salt or to taste
• 1 tsp pepper or to taste
• US Customary - Metric

Instructions

1. Pound each pork chop until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
2. Heat the oil in a large skillet on medium high heat. You need enough oil so that the schnitzels swim in it, about 1/2 inch.
3. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and then bread crumbs, coating both sides.
4. Make sure the cooking oil is hot enough at this point.
5. Fry the schnitzels for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
6. Serve immediately over mashed potatoes.

Recipe Notes

1. I used Panko breadcrumbs because I find that the pork schnitzel comes out crispier but Italian breadcrumbs work just as well.
2. I used pork cutlets because they are boneless and I find they are easier to work with and pound, but pork chops work as well, though I would remove the bones first.
3. Serve these with lemon wedges, mustard and over mashed potatoes for an amazing meal.
4. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

More Deliciouse Recipes Pork Schnitzel@jocooks.com

 

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