pork schnitzel

Prep 15 min

Ready 35 min.

Servings 2

This is a very good winter meal and is super easy to make. All you need are a few ingredients. Better yet, if you had a stressful day, you can take out your frustrations on a pork chop with a kitchen mallet and know you are soon to enjoy a tasty meal.

Ingredients

• 4 pork cutlets

• Vegetable oil for frying

• 2 large eggs

• 1 cup all-purpose flour

• 1 cup breadcrumbs

• 1/2 tsp salt or to taste

• 1/2 tsp pepper or to taste

• lemon slices for garnish

• sprig of parsley

• finely sliced red onion

Instructions

1. Place a pork chop in a gallon-sized Glad Zip-Lock kitchen bag. (I have found using one of these bags seems to hold up better than light cellophane). Use a meat tenderizer to pound the chop to about 1/4 in. thick.  Lightly season with salt and pepper. Repeat for all chops.

2. Heat about 3 cups cooking oil in a fry pan to 375°F (I used a flat sided sauté pan.) over medium high heat. When you place the schnitzel in the oil you want them to float.

3. Place flour, egg and bread crumbs in 3 separate bowls. (I find sometimes it is easier to use a large plate for the bread crumbs rather than a bowl.) Whisk 1/4 cup milk with the egg.

4. Dredge chop through flour on both sides. Transfer it to the egg wash and flip to coat both sides evenly. Then put chop into bread crumbs and flip both sides. (If you did not completely cover with crumbs you can sprinkle with a spoon to completely cover.)

Fry the schnitzels in 375°F oil for about 2-3 minutes on both sides until a deep golden brown. Flip using metal tongs. (I use a splatter guard over the top of the pan when frying.)  When finished cooking, transfer to a plate lined with paper towels. Pat dry and serve immediately.

I like to serve the schnitzels with German potato salad and apple sauce. Enjoy this easy meal!