Low Cost German Pork Schnitzel Food

PORK SCHNITZEL

Steps:

• Place plastic wrap on pork chops and pound them out with the flat side of a meat tenderizer until about ¼-inch thick.
• In a large shallow dish, add flour, smoked paprika, cayenne pepper, salt and freshly ground black pepper; whisk to combine. In another shallow dish, whisk egg and half-and-half together; set aside. In a 3rd shallow dish, add breadcrumbs.
• Place chop one at a time in flour mixture and dredge until well coated; shake any excess flour. Transfer coated chop into egg mixture and then bread crumbs, pressing to adhere evenly on meat. Place on baking sheet while working on the others.
• In a large skillet over medium-high heat, combine oil and butter. When hot, place pork cutlets and cook until, brown and crispy, about 3 minutes per side. Transfer cutlets on a baking sheet lined with paper towel to absorb any fat. Sprinkle fresh chopped parsley and serve with lemon wedges. Makes 4.

PORK SCHNITZEL

Steps:

• Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
• Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
• Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
• Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.

PORK SCHNITZEL

Steps:

• Pound pork to 1/4 to 1/8" thick.
• Mix 1st amount of flour with seasoned salt& pepper.
• Mix egg and milk.
• Mix the bread crumbs and paprika.
• Coat meat with flour, then dip in egg mixture and then the bread crumb mixture.
• Allow to set on a wire rack for 10 mins.
• Brown quickly on both sides in shortening in a large skillet.
• (about 2 to 3 mins per side) Remove from pan and keep warm.
• Pour broth into skillet, scraping to loosen crusty drippings.
• Blend the flour and dillweed into the sour cream.
• Stir mixture into the broth.
• Cook and stir until mixture is thickened; do not boil.
• Serve with pork.

GERMAN PORK SCHNITZEL BURGER

Steps:

• cut open both Kaiser Rolls.
• Cover the bottom halves with ketchup,
• cover with the salad. Ad the cold left over Pork Schnitzel, salt and pepper to taste.
• Ad a slice of hard boiled egg.
• Cover the top half of the Kaiser Roll with mayo and put on the Schnitzel.
• Serve cold alone or with a side of potato salad.

LOW COST GERMAN PORK SCHNITZEL

Steps:

• with a meat mallet pound each pork chop until they are roughly twice the original size an very very thin. Pound firm but don't smash the meat.
• Season meat with salt, pepper and paprika powder. Set aside.
• Mix the two eggs with the milk in a bowl.
• Coat each Pork Schnitzel first in flour, than in egg mix and at last in the bread crumbs.
• Heat one or two table spoons of butter in a large pan over medium heat. You can ad a drop of oil to prevent the butter from burning.
• Once the butter is melted and the pan is hot ad the breaded Schnitzel. Take care not to crowd the pan, rather fry the Schnitzel in portions than overcrowd the pan.
• Fry quickly until the breading turns golden brown. If necessary, add some more butter, this will help to achieve the right color. Frying will only take a couple of minutes on each side since the meat is so thin.
• After approximately 4 minutes total frying time, remove Schnitzel from pan and pat dry in a piece of kitchen towel. This will help to remove excess fat and safe you some calories.
• Garnish each Schnitzel with a lemon slice (the lemon juice ads a great flavor to the Schnitzel).
• Serve traditionally with French Fries and ketchup or with Roast Potatoes and a light gravy or with a German Potato Salad.