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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pork Schnitzel Recipe

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This recipe for Pork Schnitzel is from Collins Family Favorite Recipes 1991-2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup flour
⅛ tsp nutmeg
2 eggs, beaten
1 ½ cups panko
1 ¼ pounds boneless pork cutlets, pounded to 1/8-inch thick
Salt
Black pepper
Vegetable oil, for frying
1 scallion, thinly sliced
Lingonberry jam, for serving (optional)
Directions:
Directions:
Heat 1/8 inch oil in a large skillet over medium-high heat.

Mix flour with nutmeg. Place flour mixture in one shallow dish, place eggs in a second dish and place bread crumbs in a third dish. Season pork cutlets generously with salt and pepper. Dip cutlets one by one into flour, then into eggs and finally into the bread crumbs, taking care not to handle pork more than necessary (hold meat by ends).

When oil sizzles when a pinch of bread crumbs is thrown in, add as many cutlets as comfortably fit in one layer, leaving plenty of room around them. Swirl and tilt pan so oil cascades over top of cutlet in waves. When the bottom is golden brown, 3 to 4 minutes, flip and brown the other side, swirling the pan. Transfer to a paper-towel-lined baking platter or baking tray and sprinkle with more salt. Repeat with remaining pork.

Serve pork sprinkled with scallion and the lingonberry jam.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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