Strange name, but a deliciously crispy and tender pork recipe! Pork Schnitzel is a traditional Austrian recipe (remember the song in the “The Sound of Music” that mentions it?). It uses thinly pounded pork dipped in egg and bread crumbs and then fried until it’s tender inside and crispy outside. In Germany, they often use veal instead of pork- which is called wiener schnitzel, but I’ve even substituted chicken or turkey for the pork. The secret is in the combination of juicy inside and crunchy outside. Even my grandkids love this dish, and along with a squeeze of lemon juice (which is a must), they will dip the crunchy bites in ranch dressing. It’s a family favorite.
Belle’s Pork Schnitzel
4 boneless pork chops (about ½ inch thick)
1/3 cup flour
1 tablespoon garlic salt
½ teaspoon paprika
½ teaspoon black pepper, freshly ground
3 large eggs
2 cups panko bread crumbs
Olive oil, canola oil, or any high-heat cooking oil
Lemon wedges to serve
Place the pork in a plastic zip bag and lay flat on a cutting board or counter. Pound with a meat mallet until the chop is ¼ inch thick. Set up three bowls. In the first, combine 1/3 cup flour, garlic salt, paprika, and pepper. In the second, beat three eggs in it. In the third bowl, place the 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. 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 two cutlets at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to a paper towel-lined plate. Cut into one to check doneness – juices should run clear. Serve with lemon wedges.
