Ingredients
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4, thick cuts Boneless Pork Chopsor veal, or 1 porkloin
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1/2 cup Flour
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1/4 cup Cream
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4 Large eggs
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3 cups (approx.) Plain Bread Crumbs
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1 cup Oil
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4 Tbsp Unsalted Butter
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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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Pound the PorkNote, for XL schnitzel, I buy an entire porkloin and cut it myself. This 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. 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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2
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. AFter the first breading, use the meat pounder and lightly pound down the bread crumbs into the meat, then repat to double dip and make a thicker crust. |
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3
Done
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Pan Fry the PorkAdd the oil and butter (this prevents the schnitzel crust from burning!) to a large skillet on medium high heat (you do not want to overcrowd the pan - I usually make these in batches, 2 at a time). If you do not have clarified oil, mix butter with olive oil - this will give it a higher heat resistance so you don't burn the meat or the pan. For perfectionists, wait until the butter reaches 160°C / 320°F before adding the meat. Do not stir - just lightly toss in the oil until the bottom side is golden brown, then flip and do the same - about 3-4 min. on each side. Transfer to a paper towel to collect drippings. Serve with lemon slices (and parsley). Serve with German Bratkartoffeln - German potatoes. |
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4
Done
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