Recipe: Appetizing Pork schnitzels

Pork schnitzels. This was a common dinner on a weeknight or sometimes they were perfect for a Sunday night family dinner. Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. One with a mixture of the flour, seasoned salt, and pepper.

Line a cutting board with plastic wrap, place cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). This traditional German Schnitzel is prepared the same way as Austrian Wiener Schnitzel. The only difference - German Schnitzel is made with pork (my preference) instead of veal. You can have Pork schnitzels using 7 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Pork schnitzels

1. You need 500 g of pork loin.
2. It's of Salt and pepper.
3. It's of Lemon or lemon juice.
4. It's of Fresh sage finely chopped.
5. You need 2-3 slices of bread, crumbed.
6. You need 1 of egg.
7. You need 1 of dessert spoon milk.

Pork Schnitzel is a traditional German dish made with thin slices of pork that are lightly fried in a flour, egg, and breadcrumb coating. Thank you National Pork Board for sponsoring this post. The opinions expressed are mine alone. German Pork Schnitzel is an easy yet elegant dish that is perfect for a weeknight dinner or an Oktoberfest celebration!

Pork schnitzels instructions

1. Trim the pork loin, removing any white connective tissue. Slice thinly, and bash each piece gently wi the back of a knife to tenderise. Season with salt, pepper, lemon juice and sage..
2. Break the egg on to a plate and add the milk. Mix gently with a fork..
3. Now dip each piece of meat first in the egg mixture then in the breadcrumbs to coat..
4. Add olive oil and butter to a large frying pan and heat until fat sizzles when you drop in some of the breadcrumbs. Add the schnitzels and turn the heat down a bit so that breadcrumbs go golden brown and don’t catch. Cook for a maximum of 2 mins each side, turning once..
5. Remove from pan and squeeze over more lemon juice. Allow to stand for at least 5 mins. Serve with new potatoes and vegetables..

The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meats are breaded before frying. The breaded schnitzel is popular in many countries and made using veal, pork, chicken, mutton, beef, turkey, or textured vegetable protein as a vegan alternative. It is very similar to the dish escalope in France, tonkatsu in Japan. Schnitzel is a LONG time favorite of mine, as a kid - I'd take this any way I could get it - chicken, beef or pork!

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