I cannot get over how easy and and yummy this recipe is! Seriously, you'll want to make these schnitzels multiple times a week because they're so simple and require a handful of ingredients you already have. Pork schnitzels are a popular German dish, but I can recall eating them quite often growing up. My mom always served them with mashed potatoes and veggies, and I would clean my plate!
I think the best part of making pork schnitzels is the stress relief you get from pounding them down until they are nice and thin. It's so therapeutic, and being able to enjoy the fruits of your labor along with a glass of Grenache makes that physical exertion so, so worth it.
INGREDIENTS
- 10 boneless pork chops
- 2 large eggs
- 1 cup flour
- 1 cup bread crumbs
- salt and pepper to taste
- vegetable oil for frying
INSTRUCTIONS
- Pound each pork chop until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
- Heat the oil in a large skillet on medium high heat. You need enough oil so that the schnitzels swim in it, about ½ inch.
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and then bread crumbs, coating both sides.
- Make sure the cooking oil is hot enough at this point.
- Fry the schnitzels for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- Serve immediately.
Originally posted at: Lafayette Real Estate News
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