Recently, my mom bought fresh pork from a local farmer. She shared it with me. My first reaction was like “What? No, thank you!” “I have no clue how to deal with farm fresh-meat.” You know, when you buy meat at the store, it has a perfect color, its clean, and it looks good, only we forget sometimes that store-bought meat is enhanced with color and liquids to look fresh, but who knows when and where it really came from, seriously. Farm-fresh meat, on the other hand, requires some knowledge and patience in cutting it, but so worth it! My husband did the cutting job, because I have neither patience nor knowledge about butchering. Well, I love Schnitzel, this I know! I’ve been cooking it for years. I perfected the recipe, and so happy to share it with you all. So here it is, my Perfect Schnitzel!
6 boneless top pork loin chops, thinly sliced
1/2 cup flour
1/2 cups bread crumbs
1/4 cup milk
oil for cooking
When buying pork, choose meat that has a high proportion of lean to fat. The fat should be solid and white. Farm-fresh pork is the best!! Cut meat into thin chops. Season both sides with salt and pepper.
Place chops between parchment paper and plastic wrap, and using meat tenderizer, pound to 1/8-inch thick.
Measure your flour and bread crumbs in separate dishes. For every 6 chops you’ll need 1 egg and 1/4 cup milk, approximately 1/2 cup of flour, and 1/2 cup bread crumbs. You can keep adding more of those as needed. Season egg mixture with peppers. Now our assembly line is ready. Slightly coat meat in flour, dip in egg mixture, then in bread crumbs.
Cook in preheated skillet with some oil ( I used avocado oil, which is perfect for high heat cooking), over medium heat, cook schnitzel until golden, about 3 minutes per side. Remember, pork is always cooked well-done and should be a light gray color throughout.