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. Generally, the thinning comes from pounding with the flat side of a meat mallet.

Closely linked to the German Wiener Schnitzel, meaning Viennese cutlet, though some sources claim its origins are actually more closely related to Milan, Italy and others say it came from Austria.

Traditionally a thin piece of veal that is coated in breadcrumbs and fried, nowadays a schnitzel might be made of some other meat - chicken, beef, or like here, pork.

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

To keep the cooked pork chops warm, preheat oven to 200 degrees F. Place a rack over an ovenproof platter and place into the oven. Place another rack over a baking pan; set aside.

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 to about 1/4-inch.


Prepare a dredging station using three plates or pie plates. In one, beat together the egg and milk. Combine the flour, salt and pepper in the second plate. Combine cracker crumbs and parsley in the third plate.


Dredge each chop, one at a time in the flour.


Then dip into the egg and dredge in the cracker crumbs.


Set on rack to rest for 10 minutes.


Add oil to a large skillet and heat over medium high. Cook chops, in batches, on both sides until golden brown about 2 to 4 minutes per side, depending on thickness. Add additional oil if needed between batches.


Remove from skillet and set aside on rack in the oven.


Add the butter, lemon juice, chicken broth and garlic to the pan drippings in the skillet, scraping the bottom of the pan well. Bring to a boil, stirring constantly.


Cook until sauce has thickened and 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.

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Posted by on January 7, 2009
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