A couple years ago I posted a recipe for pork schnitzel with mushroom gravy, and it is delicious. I have found another equally delicious schnitzel variation to share. And let's be honest, you can't ever have enough schnitzel in your life. We made this weeks ago to celebrate Germany's win in the World cup, and it was so incredibly delicious.
Ingredients:
1 1/2 lbs pork chops
1/2 C Flour
3 T Grated Parmesan
2 Eggs
1/2 t Salt
1/4 t Pepper
2 T Milk
1 C Dry Bread Crumbs
Butter
Oil
Lemon Slices
1. Place thawed pork chops between plastic wrap or inside a ziploc bag. Pound with a meat mallet until very thin, about 1/4 inch.
2. Combine parmesan, eggs, salt, pepper and milk in a medium sized bowl. Pour flour in a separate bowl, and bread crumbs in a third bowl.
3. Coat pork chops in flour, then dip in the egg mixture. Then coat it in bread crumbs. Gently press the bread crumbs onto it to help them stick. Let them rest in a single layer for at least 30 minutes.
4. Melt 3 Tablespoons of butter in a skillet and add some oil. There needs to be quite a bit of butter and oil in the pan to keep the schnitzel from sticking to the pan. Once the butter and oil are heated cook the schnitzel until browned on each side, about 3 minutes on each side.
5. Squeeze lemon on top for added deliciousness.
*Okay here is the trickiest part of making schnitzel, cooking it all the way through without burning the outside. First you really need to make sure the meat is pounded thin so it can cook all the way through fast. Second tip, heat the oil over medium to medium high heat so it is hot enough to cook quickly, but don't let it get too hot, or your breading will burn and the inside will still be pink.
Okay, that's it. If you want to be super authentic throw some sauerkraut on the plate too. Ours may or may not have come from a can. Either way it was very yummy.
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