Schnitzel - Thin Breaded German Pork Chops
Goes great with egg noodles or spaetzel. Just add a thin brown gravy and the magic happens. LOL
4 mediumlean pork chops
·salt to taste
·pepper to taste
·paprika to taste
·flour for dredging
·beaten eggs for dipping
·breadcrumbs for coating
·oil or shortening for frying.
How to Make Schnitzel - Thin Breaded German Pork Chops
- Prepare the meat by trimming off the fat.
Flatten or pound it, without tearing, to a uniform 1/4 inch thickness.
Season with a mixture of salt, pepper and paprika.
- For the next steps, you should handle the meat with a fork or
you will have a mess on your fingers.
Dredge the meat in flour until well coated.
Lightly beat the eggs in a bowl.
Dip the chops into the eggs and cover them with breadcrumbs.
- Leave the breaded meat rest on a cookie sheet
or on a wire rack for a while (15 minutes) to give the breading a chance to adhere better.
- Preheat your oven to 225 degrees.
- Heat the fat in a large skillet.
Cook the Schnitzel on both sides until they are nicely browned.
When all of them are finished put them into the pre-heated oven for about 1/2 hour.
NOTE: This last important step allows the seasonings to be absorbed by the meat.