Schnitzel Thin Breaded German Pork Chops Recipes

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.

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.