Schnitzel
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT30M15 Minutes
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Yield:4 Servings
Ingredients
- 4 boneless pork chops (approximately 1 1/2 pounds)
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 eggs, lightly beaten
- 1 cup plain breadcrumbs
- Cooking oil
- Fresh lemon wedges for garnish
- 4 boneless pork chops (approximately 1 1/2 pounds)
- Salt and pepper to taste
- 118.29ml all-purpose flour
- 2 eggs, lightly beaten
- 236.59ml plain breadcrumbs
- Cooking oil
- Fresh lemon wedges for garnish
A traditional German dish where meat is pounded out thin, breaded and fried. The ingredients are simple but the flavor and texture are irresistible.
Preparation
STEP 1
Pound each pork chop with the flat side of a meat mallet between two pieces of waxed paper or plastic bag until approximately 1/4-inch thin.
STEP 2
Season each pork chop well with salt and pepper. Add flour, beaten eggs and breadcrumbs to three separate bowls.
STEP 3
In a three-step breading process, first coat pork in flour, then egg, then breadcrumbs, evenly coating each layer.
STEP 4
Place a deep sauté pan over medium heat and add enough oil to cover the bottom. Once the oil is hot, add the breaded cutlets 2 or 4 at a time depending on the size of your pan. Be sure they all have some space. Brown on each side about 3-4 minutes or until cooked through. Reduce heat if cutlets are browning too quickly. Remove to a paper towel-lined plate while you finish.
STEP 5
Serve immediately with lemon wedges.
Options
Serve with Spaetzle or German Potato Salad recipe. This recipe works just as well with chicken that has been pounded thin.