Tuesday, September 16, 2008

Pork Schnitzel

Pork Schnitzel

Not big meat eaters at our house...this lightly crusted thin cutlet is a good accompaniment to a salad alone. Add a potato dish (as shown..Vegetarian Shepherd's Pie - recipe to follow) and you are set for a more hearty meal.


Ingredients

6 boneless pork cutlets (the thinner the better)
1/2 cup all-purpose flour
1 teaspoon seasoned salt
1/4 teaspoon freshly ground black pepper
1 egg, beaten
2 tablespoons milk

1 cup fine dry bread crumbs
1 teaspoon paprika


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Pound the pork cutlets to 1/4-1/8 inch thickness (the thinner the better), then cut a couple of small slits around the edges of the cutlets with a sharp knife to prevent curling when cooking.

Mix flour, seasoned salt and pepper on a large plate. Combine the egg and milk in a shallow bowl. Combine bread crumbs and paprika on a large plate. Dredge the cutlets in the seasoned flour, then dip the cutlets in the egg mixture, then into the bread crumbs and paprika mixture.

Place breaded cutlets on a plate and cover with plastic wrap. Refrigerate for several hours. (Keep in fridge for at least an hour...this is the secret to making a great schnitzel. It gives the breading time to bind and ensures a nice, even and crispy coating).

Heat oil in a large frying pan. Saute the cutlets for 6-8 minutes on each side or until coating is nicely golden. Make sure cutlets have enough room to lay flat. Do not pierce the cutlets with a fork which will allow oil to seep inside the breading. (Note: pan fried gently in butter is even yummier...but watch those 'fats')

Remove the cutlets from the frying pan and place on a heated platter to keep warm until serving.

7 comments:

  1. hmm, i am having company for supper tonight and this will do just nicely.

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  2. No company here tonight that I know of but this will be tried here soon! Wonderful presentation Trish..

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  3. Schnitzel is one of our favorites! I haven't refrigerated it after breading it so, thanks for the tip.

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  4. This looks very inviting...I will make pork schnitzel one of these days.

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  5. for using less oil or butter you can also bake this in the oven and just drissel a little olive oil over the top . if you find it is not crispy enough after it is cooked through , you may need to broil it a lit bit on both sides to make it more crispy like pan fried but watch it so it does not burn .

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  6. can this be made ahead and reheated in the oven?

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    Replies
    1. I would suggest to prepare with breading and refrigerate then prepare half an hour ahead and keep warm on low, covered with foil. Completely cooling and re-heating may dry it out. We have used the cold schnitzel for sandwiches but not tried re-heating. So you can always try it.

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