Pork Schnitzel
Serves: 6
  • 6 pork chops
  • 2 large eggs
  • 1 cup flour
  • 1 cup bread crumbs, I used corn flakes bread crumbs
  • salt to taste
  • vegetable oil for frying, lots
  1. Trim the fat and get rid of the bone, if any. Pound each pork chop until just ¼ inch thick with the meat tenderizer. Lightly season both sides with kosher salt.
  2. Heat the oil in a large skillet on medium high heat. You need enough oil so that the schnitzels swim in it, about ½ inch.
  3. Place the flour mixture, egg, and breadcrumbs in 3 separate large plates. Dip the chops in the flour, the egg, and then bread crumbs, coating both sides. The bread crumbs must not be pressed into the meat, so that they stay dry and become crispy when frying.
  4. The cooking oil has to be very hot so make sure you turn the heat onto medium and give it enough time before throwing the meat in. If you rush and use high heat, the whole oil is gonna jump onto you.
  5. Fry the schnitzels for about 30 seconds per side or until they become deep golden brown. A good technique is to repeatedly slightly toss them around and scoop oil from the pan with a spoon and pour onto the meat.Transfer briefly to a plate lined with paper towels though you might not need to, my schnitzels were not greasy at all.
Recipe by CookingGlory at http://www.cookingglory.com/recipes/meat-lovers/pork/pork-schnitzel/