Pork Schnitzel

 


Ingredients:

  • Schnitzel cut pork
  • 1/2 cup flour
  • 1 egg
  • 1/2 cup breadcrumbs
  • Little bit of cooking oil
Instructions:
  1. Put a little bit of cooking oil in a pan and set to medium heat
  2. Put broiler setting on oven to 375 F
  3. Set out three bowls. From left to right, add 1/2 cup flour to the first, 1 beaten egg to the second, and 1/2 cup breadcrumbs to the third
  4. Have a prepared baking sheet within arms reach
  5. Place a piece of pork in bowl with flour, making sure it's coated, then repeating the process with egg, then breadcrumbs
  6. Put pork in heated pan for 1 minute, then flip, leave for 1 minute, and transfer to prepared baking sheet
  7. Repeat process until each piece of pork is on the baking sheet
  8. Put baking sheet with pork cutlets in broiler for 10 min
Yield: Works with any number of cutlets, but I had a four pack

Source: Lee-Anne

Tips:

I got a "schnitzel cut" from my grocery, I don't know if that's a standard cut. Some recipes online call for the use of pork chops. The thinnest chops I see at my grocery are boneless butterfly, but they're still a lot thicker than the schnitzel. If you're using something thicker, make sure the cook lengths are longer. 

I'd tried this once before and used a recipe that suggested 4 min on each side in the pan with standard boneless pork chops and they came out burnt.  So even if you go with a thicker piece of meat and a longer cook time, I wouldn't do it for too long, as breadcrumbs burn in the same amount of time regardless.

The first time around, I tried adding onion powder, garlic powder etc. to the flour mix. I didn't detect a difference in the final product, so I'm putting out this recipe with just the basics.

Description:

I kind of think of schnitzel as "advanced porkchops", technically just because they're breaded.

I wanted to include a gravy recipe to this one, which is why we have the mashed potatoes in the background. I was still in the experimenting stage and tried to make a roux based off a previous recipe, but replacing milk with beef stock. Turns out milk is way thicker, so I opted to add a cornstarch slurry at the end which did the trick. But it's still not streamlined enough to call a recipe, so stay tuned for mashed sweet potato with gravy or something

Another new tablecloth, eh?

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