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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

German Schnitzel (cutlet) Recipe

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This recipe for German Schnitzel (cutlet) is from The Stuckey Family Cookbook (2nd Ed), 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:  
4 boneless pork loin chops
1 c all-purpose flour
2 eggs
2 Tbsp milk
1 c plain breadcrumbs
1 tsp salt
½ tsp pepper
vegetable oil for frying
2 Tbsp butter, divided
2 Tbsp lemon juice
¼ c chicken broth
1 tsp chopped fresh parsley
Directions:
Directions:
Trim meat of any unwanted fat (if desired). Lay the pork, chicken, or veal chops out on a countertop between two layers of plastic wrap or wax paper and flatten to ¼ in thickness with a meat mallet. In a shallow dish, place flour. In another shallow dish, beat egg, 1 Tbsp lemon juice, and milk. In a third shallow dish, place breadcrumbs, sprinkle salt and pepper evenly over both sides of pork. Pour about ¼ inch of vegetable oil into a large deep skillet. Bring oil to 350º. Dip pork in flour, then egg mixture, then in breadcrumbs, coating completely on both sides (let stand 5-10 minutes to seal coating). Saute pork for 3-5 minutes per side, or until no pink remains and pork is golden. Work in batches if needed based on size of pan. Chops shouldn't be crowded. Gently flip over and cook for an additional 3 to 4 minutes on the other side until chop reaches a minimum internal temperature of 145º and is browned and crisp. Remove to a platter and any excess oil. Add butter, the remaining lemon juice, broth, and parsley to skillet; mix well and cook 1-2 minutes, or until sauce has thickened. Serve sauce over pork.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 min

 

 

 

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