Pork Schnitzel

pork schnitzel with spaetzelMy neighbors and good friends host a foreign exchange student from Germany. He has been enjoying Sunday family dinners with us this year and I kept promising him I would cook him a German dish. At first I didn’t really want to make schnitzel because it’s so “typical,” and I’ve made it before. However, he loved my chicken parmesan – particularly the thin breaded chicken. You can make schnitzel with a variety of meats; Weiner Schnitzel is made with veal, but I haven’t eaten veal in years. Pork is a great alternative because it’s relatively inexpensive and you can easily find cutlets which means all you have to do is pound them out a little thinner. There really isn’t a huge difference between the preparation of chicken for chicken parmesan and the pork that I used for the schnitzel. There are a variety of sauces you can serve with schnitzel, but it’s really traditional to just serve it with lemon wedges. Potatoes make a great accompaniment, but I went with a spaetzel. I didn’t make the spaetzel homemade and kind of regretted it (except for the labor). I also made roasted brussel sprrouts because they are always at the top of the vegetable request list. This is an easy weeknight meal, but it’s also great if you’re feeding a crowd because you can keep the schnitzel warm in a low temp oven and they don’t dry out too much (I wouldn’t keep them warming for more than 30 minutes or so). This recipe serves about 6, but it’s certainly easy to adjust the quantity.

INGREDIENTS:

  • 6 Boneless Pork Loin Chops or Cutlets
  • 1 1/2 Cups Flour
  • Kosher Salt
  • Freshly Ground Pepper
  • 3 Large Eggs
  •   3/4 Cup Milk
  • 4 Cups Plain Bread Crumbs (can use 1/2 Italian Seasoned, but this is not traditional)
  • 4-6 TBS Olive Oil
  • 4-6  TBS Unsalted Butter
  • Couple Sprig Fresh Thyme
  • Lemon wedges

INSTRUCTIONS:

Place pork chops/cutlets in a plastic bag or between two pieces of plastic wrap and pound out until about 1/4 inch thick. Season pork cutlets generously with salt and pepper.seasoned pork cutletsPut the flour in a shallow dish or on a plate. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and, if not using seasoned bread crumbs, season with salt and pepper. schnitzel dregdeLightly dredge each piece of pork in flour, then dip into the egg and then dredge with the bread crumbs.

Lay the breaded pork cutlets in a single layer on a parchment or wax paper lined baking sheet or large plate and refrigerate, uncovered, for 10 -30 minutes to allow the coating to set.breaded cutlets

Heat about 2 TBS. each of oil and butter in large nonstick skillet over medium-high heat. Add a thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay 3 of the cutlets (or however many fit without crowding) in the pan and cook until golden brown and crispy (about 2 minutes, flip and repeat on the other side. Remove cutlets from pan and transfer to  paper towels to drain.Cover with foil to keep hot and cook the second batch. Wipe the fry pan out – removing any crumbs or leftover oil, add remaining oil and butter and thyme and heat, and then cook the second batch of cutlets.  Season cutlets with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving. If you need to keep the cutlets warm before serving, place on a parchment lined baking sheet, cover loosely with foil and place in a low heat (200 degrees) oven.

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