German Night – Pork Schnitzle
I LOVE a German restaurant. In my opinion, there are not enough German restaurants serving genuine German food anywhere here in New England! Years ago there were 2 restaurants in my area of Massachusetts, but unfortunately, both have been closed for years. Incredibly disappointing!! I now live in New Hampshire and had heard about one German place to visit in Hookset, NH, but after discussing gettting there to try the Pork Schnitzel, Saurbrauten, Spaetzle and many of the other menu items that I and my husband love for years, it closed before we ever got there. BOO!
I am always up for a bit of a challenge. So, where to start? Pork Schnitzel, of course! The epitome of the basic German food that draws in the typical first time German eaters that are dipping their toe into a new type of food. I mean, as it is, this is a chicken cutlet, for the most part, and we New Englanders have all eaten that, without doubt (forgive me, Vegetarians and Vegans)!
This recipe is easy, and delivers super crispy chicken cutlets/schnitzel. I kept the recipe very simple, but it turns out amazing! Paired with lemon, like you would be served in Germany or Austria, it is nothing short of amazing! So, let’s get to it!!
Ingredients
1.5 lbs. top loin thin cut pork chops – boneless
2 Eggs
1 Cup All Purpose Flour
1.5 Cups Panko Bread Crumbs, Plain
4 tsp. Kosher Salt
4 tsp. Fresh Ground Black Pepper
Instruction
Lay out large piece of parchement paper over a cutting board. Fold parchment in half and lay 3-4 of the pork cutlets in between, covering with other half of parchment. Pound out using a meat tenderizer. If you do not have a tenderizer, grab a heavy pan and use the bottom side to pound out the meat. Pound, starting at the middle of each pork cutlet, moving out to the edges, until you have a uniform thickness of just under 1/4 inch. I know this sounds too thin, but go with it! It will cook quickly, will be tender and will not be too dry or thin once cooked! Set aside on a plate.
You will need 3 containers to contain seasoned flour, beaten egg and seasoned panko break crumbs. Set out your containers. In the first, combine flour with 2 tsp of the salt and 2 tsp of black pepper. Beat the 2 eggs into the second container, being sure to beat until it is fully combined. Put the remaining salt and pepper in with the Panko crumbs and toss to combine.
Dredge the pork cutlets in the flour on both sides, shaking off excess. Place into the egg container and fully coat both sides. Again, shake to ensure there is no excess egg remaining on the pork. Press into the plate of panko and then turn over and press backside to ensure a fully coated cutlet on both sides. Transfer to a plate. Continue for all of the cutlets. Set aside. If you are needing some time before heating the oil to fry the cutlets (I sometimes want to clean up the kitchen a bit before moving to the next step, as example), put the plated, coated cutlets into the refrigerator while you prep.
Heat a large frying pan on med-high heat with 1/4 cup of grapeseeed oil. When oil is shimmering, begin placing the cutlets into the pan. These are so thin, they will cook in mere minutes, so do not walk away. Once you check the bottom side and it is fully browned and deliciously crispy looking, turn over. Fry 1-2 more minutes. Pull out the pork shnitzel cutlets once both sides are browned and place onto a cooling rack. Cook in batches, in order to not crowd the pan. If after the first batch, you need to add more oil, remove the pan from the heat, use an old rag and carefully wipe out the remaining oil and crumbs into the sink. Add new oil, wait until hot and start again!
When all are done, place the cooling rack on a sheet pan and let sit in a 275 degree F oven, while you cook some of my other German specialties, such as Red Cabbage and Squash or Spaetzle.
If this recipe, you might like to try my recipe for pork loin with plantains. Or perhaps my Cherry Bourbon Pork Chops!
