Schnitzel Thin Breaded German Pork Chops Recipes

PORK SCHNITZEL RECIPE

Steps:

• Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4" to 1/8" thick.
• Set up three bowls. In the first combine 1/3 cup flour, 1 Tbsp garlic salt, 1/2 tsp paprika and 1/2 tsp pepper. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups panko crumbs.
• Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in panko crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.
• Once all cutlets are breaded, heat a large non-stick pan over medium heat and add enough oil to cover the bottom of the pan. Once oil is hot, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to paper towel lined plate. Cut into one to check doneness - juices should run clear. Serve with lemon wedges, or ranch for children.

SCHNITZEL - THIN BREADED GERMAN PORK CHOPS

Steps:

• 1. Prepare the meat by trimming off the fat. Flatten or pound it, without tearing, to a uniform 1/4 inch thickness. Season with a mixture of salt, pepper and paprika.
• 2. For the next steps, you should handle the meat with a fork or you will have a mess on your fingers. Dredge the meat in flour until well coated. Lightly beat the eggs in a bowl. Dip the chops into the eggs and cover them with breadcrumbs.
• 3. Leave the breaded meat rest on a cookie sheet or on a wire rack for a while (15 minutes) to give the breading a chance to adhere better.
• 4. Preheat your oven to 225 degrees.
• 5. Heat the fat in a large skillet. Cook the Schnitzel on both sides until they are nicely browned. When all of them are finished put them into the pre-heated oven for about 1/2 hour. NOTE: This last important step allows the seasonings to be absorbed by the meat.

SIMPLE GERMAN SCHNITZEL

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Pound the chops until they are about 1/4-inch (.6cm) thick.
• 4. Chef's Note: You actually have a choice here. You can take out your frustrations by pounding the chops, or you can slice them with a sharp knife. Two reasons to pound them: 1. It's the traditional way to do it. 2. It's really fun... especially, if you're frustrated over something.
• 5. Add a bit of salt and pepper to both sides of the pork chops.
• 6. Add the oil to a skillet to a depth of about 3/4-inch (2cm), and heat up to 330f (165c).
• 7. Beat the eggs and add them to a small pan... like a pie tin.
• 8. Add the flour to another pan.
• 9. Add the breadcrumbs to another pan.
• 10. Chef's Note: These are not panko breadcrumbs, just regular old breadcrumbs from some old bread.
• 11. Start by coating the pork chop in the flour.
• 12. Then dip into the egg mixture.
• 13. Finally, coat with the breadcrumbs.
• 14. Add immediately to the hot oil, for 2 to 3 minutes.
• 15. Flip and cook an additional 2 to 3 minutes.
• 16. Chef's Tip: Cooking them immediately, helps to make the crust nice and crispy.
• 17. Remove from the oil, and allow the Schnitzel to drain for 2 minutes.
• 18. PLATE/PRESENT
• 19. Chef's Note: Traditionally, Schnitzel is served with some Spaetzle, and a few lemon slices.
• 20. In this example, I'm serving the Schnitzel with a nice side of garlic mash potatoes. Enjoy
• 21. Keep the faith, and keep cooking.