Low Cost German Pork Schnitzel Recipes

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.

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.

PERFECT PORK SCHNITZEL

Steps:

• Place flour in shallow bowl; bread crumbs in second bowl. Beat eggs gently in third bowl until blended.
• Preheat large sauté pan on medium-high 2-3 minutes. Season both sides of pork with salt and pepper. Dip pork in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally dip into bread crumbs.
• Place 2 tablespoons of the oil in pan; swirl to coat. Place 2 pork steaks in pan; cook 4-5 minutes on each side or until internal temperature is 160°F (for medium). Use a meat thermometer to accurately ensure doneness.
• Remove pork steaks from pan; cover to keep warm. Repeat steps with remaining 2 tablespoons oil and 2 pork steaks. Serve.

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.