Friday, November 12, 2010

Pork Schnitzel

6 boneless top pork chops (1/2 inch thick, 1 1/2 pounds), trimmed
1/2 teaspoon salt
1/3 cup all-purpose flour
1 teaspoon paprika
1/4 cup plain or seasoned bread crumbs
1 egg
1/4 cup milk
3 tablespoons oil
Garnish: Lemon wedges

Place chops between 2 sheets of waxed paper. Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Sprinkle both sides with salt and pepper.
Set out 3 shallow bowls.
One with a mixture of the flour, and paprika.
The second with the egg and milk whisked together.
The third with a mixture of the bread crumbs (or panko).
Lightly coat cutlets in flour, shaking off excess; dip in egg mixture, then into bread crumbs, pressing crumbs to coat.
Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter. Garnish with lemon wedges Serve it with mashed a salad, mashed potatoes or noodles.

Tags: pork schnitzel recipe, schnitzel recipe, schnitzel with panko recipe

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