PERFECT PORK SCHNITZEL

By   February 18, 2016

 

Schnitzel/ биточки/ Vera's Cooking/ Verascooking.com/

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!

Ingredients:

6 boneless top pork loin chops, thinly sliced
1/2 cup flour
1/2 cups bread crumbs
Salt/Pepper
1 egg
1/4 cup milk
oil for cooking

Schnitzel (3 of 13)

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.

Schnitzel (1 of 13)Schnitzel (2 of 13)

Place chops between parchment paper and plastic wrap, and using meat tenderizer, pound to 1/8-inch thick.

Schnitzel (4 of 13) Schnitzel (5 of 13)

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.

Schnitzel (6 of 13)

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.

Schnitzel (8 of 13) Schnitzel (9 of 13)

Repeat with the rest of the chops. Stock them on paper towels to help absorb extra grease. There you have it! Enjoy hot or cold with some potatoes and German red cabbage! Yummm!

Schnitzel (7 of 13)

PERFECT SCHNITZEL

PERFECT SCHNITZEL

Ingredients

  • 6 boneless top pork loin chops, thinly sliced
  • 1/2 cup flour
  • 1/2 cups bread crumbs
  • Salt/Pepper
  • 1 egg
  • 1/4 cup milk
  • oil for cooking

Instructions

  1. 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.
  2. Place chops between parchment paper and plastic wrap, and using meat tenderizer, pound to 1/8-inch thick.
  3. 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.
  4. 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.
  5. Repeat with the rest of the chops. Stock them on paper towels to help absorb extra grease. There you have it! Enjoy hot or cold with some potatoes and German red cabbage!

5 Comments on “PERFECT PORK SCHNITZEL

  1. Fae's Twist & Tango

    Indeed a perfect pork schnitzel. My husband does not eat pork, but I am sure this recipe also makes perfect veal, beef or even chicken schnitzel. Delectable post, as always, Vera! 🙂

    1. Vera Post author

      Thank you Fae! Of course any meat would work. I personally made Schnitzel out of chicken before, and it was so good. Cooking time varies a little though.

  2. Tzivia

    Wow well done vera gurl since I don’t eat pork for religious reasons I’m wondering would it work with turkey or is it best to just stick to chicken or veal would totally love to try sometime btw congrats on u becoming an aunt and to your sister having a baby anyhoo I must make this soon lol and gotta also get myself a meat tenderizer

    1. Vera Post author

      I haven’t tried making it with turkey meat, but chicken or veal would work. Cooking time may vary.

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