Pork Schnitzel
Everyone has a bucket list. Places to go, things to experience, foods to eat, activities to try… we all have a list. David and I have quite an extensive list but I won’t elaborate on it except for one place that I’d like to mention today… Oktoberfest!
As some of you may know, David’s roots are Germanic. Both of his parents’ sides are German descendants. His desire to visit Munich one day during Oktoberfest is quite natural. Me on the other hand, would be there for the party! Although I’m not really a beer drinker, I still want to see it, experience it and be a part of it… Who knows, I might start liking beer?
Besides beer – and a lot of it -, they serve many of their traditional foods during the celebration such as Spätzle, Brathendl (roast chicken), Käsespätzle (dumplings with cheese), Brez’n (pretzels), Weißwurst (sausage), Knödel (potato dumplings), Prinzregententorte (seven-layer sponge cake), and much more…
Another food item that can be found at this well-known event is Schnitzel. Although I like to make mine with pork, chicken or veal is also a tasty option. My version of Pork Schnitzel doesn’t differ much from the traditional recipe except I use a lot of spices in my flour, making the taste more interesting.
Pork Schnitzel is an easy recipe. After pounding the pork loin chops down, they are dredged in flour and then cooked to perfection making the meat moist and juicy.
I like to serve mine with David’s German Red Cabbage. If you’re making an Oktoberfest dinner, you might as well go German all the way, right? I’m not sure though if wearing Lederhosen or a Dirndl is a little too extreme but go ahead and wear those if you really want to get in the mood… lol!
Celebrate this world famous event by making my delicious Pork Schnitzel for dinner and who knows, maybe Germany will end up on your bucket list too!
Bon Appétit and… Prost!
Check out these other delicious German recipes…
– Christmas Stollen
– Creamy Bacon Potato Salad
– Quiche Lorraine
– German Red Cabbage
– Zwiebelrostbraten
– Beef Rouladen
– German Spätzels
and for even more delicious pork recipes, click on this link… Recipe Category • Pork
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Pork Schnitzel
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Ingredients
- 4 medium boneless pork loin chops, fat removed
- 1 cup unbleached all-purpose flour
- 1 tsp. smoked paprika
- 1/4 tsp. cayenne pepper, or to taste
- 1/8 tsp. ground Himalayan sea salt, or more to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 large free-run eggs
- 1/4 cup half-and-half
- 1 1/2 cups Panko® breadcrumbs
- 2 tbsp. olive oil
- 2 tbsp. clarified butter tips & tricks
- 1 tbsp. fresh chopped parsley, for garnish tips & tricks
- 4 large lemon wedges, for garnish
Directions
- Place some plastic wrap on the pork chops and pound them down to about ¼-inch thick with the flat side of a meat tenderizer; set aside.
- 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 eggs and half-and-half together; set aside. In a 3rd shallow dish, add breadcrumbs.
- Place chops one at a time in the flour mixture and dredge until well coated; shake off any excess flour. Transfer the coated chop into the egg mixture and then breadcrumbs again, pressing down to adhere evenly on the meat. Place on a baking sheet while working on the others.
- In a large skillet over medium-high heat, combine oil and butter. When hot, add the pork cutlets and cook until brown and crispy, about 3 minutes per side.
- Transfer the cutlets to a baking sheet lined with paper towel to absorb any excess fat. Sprinkle on fresh chopped parsley and serve with lemon wedges.
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