March 11, 2010
Leggo my Schnitzel!
Pork Schnitzel that is. And boy was it yummo. This is a simple, delicious dinner that everyone will love. I know I sound like a broken record when I say that, but with three small boys, believe me, you need to get creative with food in order to get them to try new things. Nick, my oldest, loves a simple, sauce free meat dish any day of the week, so this one’s for him. Here’s what you’ll need:
1 Pound of Boneless Pork Loin Chops
1 Cup of Flour
Black Pepper to taste
2 Cups of Panko Bread Crumbs
2 Eggs Beaten
4 Tbsp butter
8 Tbsp Olive Oil
Lemon wedges for squeezing
1 Cup of Flour
Black Pepper to taste
2 Cups of Panko Bread Crumbs
2 Eggs Beaten
4 Tbsp butter
8 Tbsp Olive Oil
Lemon wedges for squeezing
Ok, so the best part about this meal is the first step. Grab your meat mallet and pound those morsels down to a thickness of 1/4″ to 1/8″ thick. I don’t know about you, but after a long day with the kids, breaking up fights, changing diapers, dealing with obnoxious customer service reps and the like, nothing feels more cathartic than taking a mallet to some meat. And yes, that’s one of my little munchkins flying by the camera in the background there. Got a love an active kitchen. Here’s what your pounded meat should look like. The pile is the before and the laid out meat is the after. I realize it’s not the best shot, but trust me that I pounded it plenty and enjoyed every last minute of it.
Heat up 2 Tbsp of the butter and 4 Tbsp of the oil on medium high heat in a large skillet. Next you want to make up three shallow dishes. One will have your flour and pepper, one will have your beaten egg, and one will have your bread crumbs. Dip a piece of pork in flour, then egg, then bread crumbs. Place in your skillet and cook for 2-3 minutes on each side or until cooked through and golden brown. You will most likely have to go in batches to cook all your pork. It took me about 4 batches and I switched out the butter and oil for fresh butter and oil (the other 2 Tbsp butter and 4 Tbsp oil called for in the recipe) about halfway through to keep it from burning and transferring to my pork. When finished, serve it with a slice of lemon and voila! An easy, super yummy dinner everyone will enjoy. I served this with buttered broccoli and a little something I came up with on my own that I entitled potato smashup because it’s a combo of white potatoes and sweet potatoes with a bunch of extra yummy mixin’s. Look for that one to be posted soon!
Enjoy!
Other Recipes You Might Enjoy:
Hey! Hey! It’s a Cassoulet!
Limey Pork and Rice
Plank Grilled Pork
Summer — March 11, 2010 @ 1:41 pm
love this blog and love me some schnitzel. I studied in Vienna in college and this was a staple. Glad I found you
julie — March 11, 2010 @ 2:53 pm
Thanks for stopping by Summer! Isn't Europe grand?! I studied in The Netherlands and loved it. Vienna was one of my many stops in my travels when I was there; such a beautiful city!
Ma What's 4 dinner — March 12, 2010 @ 3:21 pm
Can I get a schnitzel???? I've never made schnitzel, but I love to say schnitzel, it's the uh, schnitzel! Look delish, I'm going to try it…
Alex aka Ma What's For Dinner
http://www.mawhats4dinner.com
thestartingchef.wordpress.com — March 31, 2010 @ 11:16 am
Thanks for stopping by my blog! Those look yummy!
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