Schnitzel (pork)Posted Thursday, October 7, 2010, at 4:20 PM
1-Cup + cracker crumbs or bread crumbs
Seasoned flour enough to coat both sides of the chops
Trim all the fat from the chops.
Take your tenderizer hammer and beat them to death which will make them thinner and tenderize the meat
Coat both sides of the meat with the seasoned flour and let them set until the flour soaks in.
Whisk the eggs in a small dish (seperate dish for eggs and crumbs)
Add the crumbs to a small dish
While the flour is getting into the meat in a large skillet put in enough cooking oil to completely cover the bottom and bring up to about 250 degrees
Dip the meat in the egg mixture and then push it into the crumbs completely covering both sides
Drop into the heated oil and brown on both sides
(NOTE; if you can't find the thin cut then use the thicker cut just have to beat them down more )
Serve with mashed potatoes, vegetable, and french bread also goes well with them.)
If you like this way of doing keep the recipe and my next post will be a another way of using the Schnitzel you may like also.
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From his kitchen to yours, Mountain Home resident Joe Howard will share his favorite recipes with his readers. Sometimes I might just stray from the recipes and share my other 2 cents.
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