Traditional Schweineschnitzel

Today is my Mom's birthday. Can you believe she would have been 93  Wow! Yes, I was an afterthought. In honour of my German Mom's day I thought I would post this recipe for Schweineschnitzel. We made it a couple of days ago for Octoberfest. No beer, sorry. Too many minors. 

Most of you are familiar with weinerschnitzel (breaded veal cutlet) but I'm not a fan of veal so I decided on this pork variation.

I turned out delicious!

Schweinschnitzel

Ingredients:

        4 Boneless Pork Chops

        1/2 c. Olive Oil (enough oil for meat to "swim")

          1/2 cup Flour, combined

        1 tsp Salt

        3/4 c. Plain Bread Crumbs

        2 Eggs

        Salt & Pepper, to taste

        2 Lemons

Directions:

1. Heat the oil in a large skillet at medium high heat.
2. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8").
3. Lightly season both sides with salt and freshly ground black pepper.
4. Combine flour with 1/2 tsp of salt in a shallow bowl.
5. Beat the two eggs in a second shallow bowl.
6. Put the bread crumbs into a third shallow dish.
7. Season each cutlet with salt and pepper.
8. Dip both sides of each cutlet into flour mixture to coat.
9. Dip both sides of meat into eggs to coat.
10. Repeat with the bread crumbs, coating both sides. Be careful not to press the breadcrumbs into the meat.
11. Gently shake off excess breadcrumbs.
12. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
13. Place in hot oil (about 330 degrees) and cook on both sides until golden brown, about 2-3 minutes on each side.
14. Transfer briefly to a plate lined with paper towels.
15. Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce.
16. Serve with German spaetzle, buttered egg noodles, French fries, or German potato salad, and with a fresh leafy green salad.

Serves 4

Enjoy!

            Ingrid