Schnitzel, schnitzel, schnitzel, I love saying schnitzel…….with a German accent, of course. What I made here is actually a schweine schnitzel, pronounced SH-VINE schnitzel. This refers to a pork cutlet that is breaded and deep fried. I opted for the healthier shallow pan fry with my schnitzel though.
Have a told you I like to say schnitzel?
This whole meal came together because I saw some really fresh brussel sprouts in the grocery store. Brussel sprouts made me think of my husband (who loves them), and he is German, so that made me think of schnitzel. Of course, I had to add in the mashed potatoes because he loves that too. That is the humble beginning of this Very German Dinner.
Start by laying out three shallow plates with the dredging ingredients. This is about once cup of flour, seasoned with salt and pepper.
Here are two beaten eggs, also with salt and pepper.
Lastly, this is Panko bread crumbs. You guessed it, season with salt and pepper. You want each layer to be seasoned well.
I am forever indebted to the Japanese for creating the panko flake. It’s the best way to get texture and crunch into anything that you want breaded.
Here is a lonely pork loin chop, sitting on a large sheet of parchment paper on my cutting board, minding its own business. It has no idea what’s about to happen to it. Poor thing.
Half the sheet is folded over so it can’t see what’s about to take place. Get ready to take out your day’s frustrations on this pork chop. The trick to pounding the chop into a cutlet is not just go crazy mad on the thing. There is a method. First of all, use the smooth side of your mallet, not the spikey side.
Start pounding with even force from the middle out. As you pound down, finish with a sliding motion towards the outside of the chop. You are basically coaxing the chop into an even thinness.
This is what it should look like when you’re done. The cutlet should be about double the size of the chop. This also tenderizes and reduces cooking time. My favorite reason is because it maximizes the amount of flavor and crispy crust you get per bite.
When you are done pounding out the cutlet, set up your dredging station. Start with flour on both sides. Use just a thin coating and shake off the excess.
Then dip into the egg on both sides.
Last is the panko crumbs. Sometimes, I find that I have to press the panko into the surface of the cutlet to get it to stay.
Gently lay it on a baking rack over a pan.
Oh, and did I mention, try not to bread your own fingers in the process? I had a camera in my right hand the whole time, so I have an excuse. Usually, you want to keep one hand wet and one hand dry so this breaded hand incident doesn’t happen.
Here are the beautiful cutlets, ready to get fried up in my pan to a golden brown. The schnitzel turned out beautifully juicy on the inside and crispy crunchy on the outside. Making sure that each dredging plate has salt and pepper is key to a flavor-filled pork cutlet. Enjoy these with mashed potatoes and roasted brussel sprouts.
I will be posting the brussel sprouts recipe soon!
Panko Crusted Pork Cutlets
5 pork loin chops
1 cup flour
2 eggs, scrambled
2 cups panko bread crumbs
Salt and pepper
Prepare three separate plates and place the flour, eggs, and panko each in their own plate. Season each plate with salt and pepper. Place your pork chop on a parchment lined cutting board. Fold over and pound the chop with a mallet until about twice the original size or ¼ inch thick. Dip the pork on both sides into flour, eggs, and panko crumbs in that order. Cover the bottom of a shallow frying pan with canola oil. Fry each chop until golden brown on each side. Enjoy while hot.