Ingredients: |
Ingredients: 4 boneless pork chops, 1" thick (Costco's work great) 1 Tb lemon juice 1 tsp each, salt and pepper
1 C flour
3 Tb water 2 eggs
2 C bread crumbs 1 Tb dry parsley
1/2 C butter 1/2 - 3/4 C oil
1 lemon, sliced
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Directions: |
Directions:Preheat oven to 200º
Prepare cookie sheet with parchment or oil
On dinner plate, place 4 paper towels to drain meat on
Cut pork chops in half, making them 1/2" thick Remove all outer fat, to prevent curling (may also cut 1/4" slits in several places around edges as well for insurance In a Ziploc freezer bag, pound each chop to 1/4" thickness In a second bag, place chops, lemon juice with salt and pepper Seal and refrigerate up to 24 hours or cook immediately
Remove pork and allow to reach room temperature before frying
Place flour, water and egg and bread crumbs in 3 separate pie plates
Heat butter & oil to medium in Dutch oven, 1/4" deep
Dredge pork, one at a time, coating with flour, then egg and then crumbs
In med-high heat, fry the schnitzel about 3 min per side, drain on paper towels and place on cookie sheet in warm oven
Serve with sliced lemon and fresh parsley as garnish if desired
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Personal
Notes: |
Personal
Notes: Serve with country style or pork gravy Great with mushrooms *Adjust oil, flour etc...to your personal needs, depending on pork size *Pound chops to your individual preference, thinner filets fry more quickly
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