Wednesday, January 7, 2009

Pork Schnitzel

Boneless pork chops, pounded thin, dredged in an egg wash and crushed saltines, pan fried and finished with a lemon and butter garlic sauce.
Boneless pork chops, pounded thin, dredged in an egg wash and crushed saltines, pan fried and finished with a lemon and butter garlic sauce.

Pork Schnitzel

A schnitzel is basically a thin slice of meat - like a cutlet - that is breaded and sauteed or fried. The origins are based on the German Wiener Schnitzel, meaning Viennese cutlet, traditionally a thin piece of veal that is coated in breadcrumbs and fried. Nowadays a schnitzel might be made of some other meat, chicken, or like here, pork.

Here's how to make a pork schnitzel with a nice lemon butter and garlic sauce to drizzle on top.

Lay a sheet of plastic wrap across the counter and place chop on top. Cover with another sheet of plastic wrap and turn up all of the edges.


Coat each chop, one at a time with the egg; allow to drain.


Dredge in the cracker crumbs and coat both sides. Set aside on a plate and season with freshly ground black pepper.


Cook chops on both sides until golden brown and keep warm in the oven.


Remove skillet from heat and add the butter, lemon juice, chicken broth and garlic, scraping the bottom of the pan well. Return to the burner and bring to a boil, stirring constantly until sauce has reduced by half. Pour sauce over meat and serve.

Boneless pork chops, pounded thin, dredged in an egg wash and crushed saltines, pan fried and finished with a lemon and butter garlic sauce.


Recipe: Pork Schnitzel

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 min | Yield: 2 to 4 servings

Ingredients
  • 4 (4 ounce) lean boneless pork chops, about 1/4 inch thick
  • 20 saltine crackers, crushed fine
  • 1 large egg, lightly beaten
  • Fresh cracked black pepper, to taste
  • 1 tablespoon olive oil, divided
  • Juice of one lemon
  • 1/4 cup chicken stock or broth
  • 2 teaspoons butter
  • 2 garlic cloves, chopped
Instructions

Preheat oven to 200 degrees F and place an ovenproof platter in the oven to keep finished chops warm. Trim fat from pork chops. Lay a sheet of plastic wrap across the counter and place chop on top. Cover with another sheet of plastic wrap and turn up all of the edges. Pound with a heavy pan or the smooth side of a meat mallet until very thin.

Put the beaten eggs in a pie plate and the cracker crumbs in another pie plate. Coat each chop, one at a time with the egg. Shake of excess and dredge in the cracker crumbs coating both sides. Set aside on a plate and season with freshly ground black pepper.

Add one half of a tablespoon of oil to a large skillet and heat over medium high. Cook chops on both sides until golden brown about 1 to 2 minutes per side. Transfer the chops to the warm platter in the oven as they finish cooking to keep them warm.

Remove skillet from heat and add the butter, lemon juice, chicken broth and garlic, scraping the bottom of the pan well. Return to the burner and bring to a boil, stirring constantly until sauce has reduced by half. Pour sauce over meat and serve.

Variation: Try this method and coating on boneless chicken breasts or strips.

Source: http://deepsouthdish.com

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Posted by on January 7, 2009
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