Skip to content
October 17, 2007 / Tony

Pork Schnitzel

img_1266.JPG

Owing to my German heritage, I really enjoy those stereotypical German dishes: Sauerbraten, Spaetzle, Rotkohl (braised red cabbage), potato pancakes, and, of course, all kinds of Schnitzels.  There is something indescribably satisfying in them.  What’s better, most of those German delicacies are quite easy to make, like this very easy recipe for Pork Schnitzel:

Pork Schnitzel

2 8 oz thick cut pork chops, cut in half

3/4 cups all-purpose flour

2 eggs

1 T canola oil

1 cup fine bread crumbs

Kosher salt and pepper

Canola oil, for pan-frying

Pound the pork chops until they are 1/8 inch thick.  Prepare your breading station.  Place the flour in one shallow dish and season with salt and pepper.  Mix the eggs with 1 T of canola oil and place in another shallow dish.  Finally, place the bread crumbs in a shallow dish.  Season each side with salt and pepper.  Heat a saute pan with enough oil to cover the bottom of the pan.  Then start to bread your pork.  Dredge the chops in the flour.  Shake off any excess flour and then coat the pork with the egg mixture.  Then, coat the pork with the bread crumbs and put the schnitzel directly in the pan.  Repeat.  (If your saute pan is not big enough to hold all of the schnitzels, cook them in batches.  Do not pre-bread the schnitzels while you are waiting for the others to cook.  You want to bread them as close to the cooking time as possible.)  Cook for about 2-3 minutes per side or until the pork is just cooked.  Serve immediately. 

So this recipe is just your basic breading procedure.  There’s nothing special about it.  But if you can do this, you really can cook a lot of great things at home: chicken fingers, chicken parmigiana, eggplant parmigiana, jalapeño poppers, etc.  This is definitely a skill any home cook worth his or her salt should have. 

For toppings, I like to go with acidity.  Fresh lemon juice from wedges is traditional but capers is also a nice choice.  And if you want a sauce, why not just go with melted butter?  Butter, all on its own, makes a great sauce. 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: