Schnitzel Thin Breaded German Pork Chops Recipes

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.

GRANNY'S GERMAN SCHNITZEL RECIPE

Steps:

• Trim meat of any unwanted fat (if desired). Lay the pork or veal chops out on a countertop between two layers of plastic wrap. Pound out chops until 1/4 inch thick. Season with salt and pepper.
• Spread flour out into a shallow dish. In another shallow dish, whisk eggs together with lemon juice. In a third shallow dish, spread out bread crumbs.
• Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F.
• Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat.
• Place chops into the hot oil and fry 3 to 4 minutes. Work in batches if needed based on size of pan. Chops shouldn't be crowded.
• Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minimum internal temperature of 145 F and is browned and crisp.
• Serve hot with lemon slices.

SCHNITZEL - THIN BREADED GERMAN PORK CHOPS

Steps:

• 1. Prepare the meat by trimming off the fat. Flatten or pound it, without tearing, to a uniform 1/4 inch thickness. Season with a mixture of salt, pepper and paprika.
• 2. For the next steps, you should handle the meat with a fork or you will have a mess on your fingers. Dredge the meat in flour until well coated. Lightly beat the eggs in a bowl. Dip the chops into the eggs and cover them with breadcrumbs.
• 3. Leave the breaded meat rest on a cookie sheet or on a wire rack for a while (15 minutes) to give the breading a chance to adhere better.
• 4. Preheat your oven to 225 degrees.
• 5. Heat the fat in a large skillet. Cook the Schnitzel on both sides until they are nicely browned. When all of them are finished put them into the pre-heated oven for about 1/2 hour. NOTE: This last important step allows the seasonings to be absorbed by the meat.

EASY PORK SCHNITZEL RECIPE

Steps:

• Prepare 3 shallow bowls (or a bowl for the egg and one plate each for the flour and panko).
• Place the pork chops between two sheets of plastic wrap and pound them until they're 1/4" thick (or even thinner) using the flat side of a meat mallet. Season them generously with salt & pepper.
• Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large skillet. The pan should be well coated, so add more oil if needed. Let the pan heat up for a few minutes over medium-high heat. You will be doing two batches, so for the second batch add at least one more tablespoon of olive oil to the pan and the remaining tablespoon of butter.
• Coat the pork chops in flour, followed by the egg (let excess drip off), and finally the panko breadcrumbs (you may need to gently pat it down to make them stick).
• Fry two schnitzels at a time for about 3 minutes/side. Easily flip them using cooking tongs. If the pan starts to smoke, turn the heat down a bit. Repeat with the next batch (add remaining oil and butter).
• Serve immediately with lemon wedges.

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!

SIMPLE GERMAN SCHNITZEL

Steps:

• 1. PREP/PREPARE
• 2. Gather your ingredients.
• 3. Pound the chops until they are about 1/4-inch (.6cm) thick.
• 4. Chef's Note: You actually have a choice here. You can take out your frustrations by pounding the chops, or you can slice them with a sharp knife. Two reasons to pound them: 1. It's the traditional way to do it. 2. It's really fun... especially, if you're frustrated over something.
• 5. Add a bit of salt and pepper to both sides of the pork chops.
• 6. Add the oil to a skillet to a depth of about 3/4-inch (2cm), and heat up to 330f (165c).
• 7. Beat the eggs and add them to a small pan... like a pie tin.
• 8. Add the flour to another pan.
• 9. Add the breadcrumbs to another pan.
• 10. Chef's Note: These are not panko breadcrumbs, just regular old breadcrumbs from some old bread.
• 11. Start by coating the pork chop in the flour.
• 12. Then dip into the egg mixture.
• 13. Finally, coat with the breadcrumbs.
• 14. Add immediately to the hot oil, for 2 to 3 minutes.
• 15. Flip and cook an additional 2 to 3 minutes.
• 16. Chef's Tip: Cooking them immediately, helps to make the crust nice and crispy.
• 17. Remove from the oil, and allow the Schnitzel to drain for 2 minutes.
• 18. PLATE/PRESENT
• 19. Chef's Note: Traditionally, Schnitzel is served with some Spaetzle, and a few lemon slices.
• 20. In this example, I'm serving the Schnitzel with a nice side of garlic mash potatoes. Enjoy
• 21. Keep the faith, and keep cooking.