Ingredients
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4, thick cuts Boneless Pork Chopsor pork loin steaks, or veal, or chicken
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1/2 cup Flour
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1/4 cup Cream
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2 Large eggs
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1 1/2 cups Plain Bread Crumbs
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Salt
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Black Pepper
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garnish Lemon
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fresh, garnish Parsley
Directions
Steps
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1
Done
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Preheat the oven to 375°F / 190°C. Line a baking sheet with parchment paper. |
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2
Done
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Pound the PorkThis is an extremely important step! Pounding the meat will make the piece the same size throughout so it will cook uniformly, the inside will be juicy (without breading, the outside would be crispy - I always pound my meat). Take 2 larges pieces of saran wrap and brush each one slightly with oil. Place one cut of meat on the saran wrap, then place the other piece of saran wrap on top, oil-side down. Using a meat tenderizer, pound the meat until it is nice and thin and wide. Tip: if you don't have a meat tenderizer, you can pound it with the bottom of a heavy pan. Rub salt and pepper on each side of the meat and set aside. Repeat with the remaining cuts. |
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3
Done
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Bread the Pork with Panade (Breading)Create a breading station: a large shallow bowl with the flour (I recommend sifting the flour to make it airy for best results), a large shallow bowl with the eggs and cream (mixed), an a large shallow bowl with the plain bread crumbs. One at a time, coat the meat with flour, then the egg mixture - let it drip off, then the bread crumbs. Set aside. Repeat. |
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4
Done
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Bake the Pork SchnitzelFor extra crispiness, spray the pork Schnitzel with olive oil (or cooking spray). Bake the Schnitzel in the oven for 15-20 minutes until golden brown. The inner temperature for pork should be 145°F/62°C. I highly recommend using a meat thermometer to avoid overcooking the pork meat - otherwise it will quickly turn tough. Serve with lemon slices and fresh parsley if desired. |
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5
Done
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Serving SuggestionsServe with German Bratkartoffeln - German potatoes, or with German Spaetzle noodles. |
