Schnitzel Thin Breaded German Pork Chops Food

AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL)

Steps:

• Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
• Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
• Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
• Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
• Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
• Be sure to also try the popular Jägerschnitzel version!

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.

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.

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.

JAGERSCHNITZEL - GERMAN PORK CUTLETS

Steps:

• Pound the pork cutlets with a mallet until they are 1/4-inch thin. Combine 1 cup flour, salt and pepper in a large dish and dredge the cutlets in the flour mixture. Meanwhile, preheat the oven to 350°F.
• In a large frying pan, place the thin cutlets in hot oil, and brown approximately five minutes on each side. Drain and place the browned cutlets in a casserole dish.
• Add bacon, onion and mushrooms to hot oil in the frying pan, and simmer for approximately 10 minutes until the bacon,chopped onions and mushrooms are cooked. Add remaining 1/4 cup flour and 1/4 white wine to the pan to make gravy. Add remaining 1/4 cup liquid if necessary and cook over low heat until gravy is thickened.
• Pour the bacon and onion/mushroom gravy over the cutlets in the casserole dish. Tightly cover the casserole dish and place in the preheated oven and cook for 30 to 35 minutes until tender.