Transylvania Pork Schnitzel

By Shirley Murtagh
@Squirrelishone

There is nothing more delicious than a schnitzel of pork, chicken, or veal. So very tender and juicy.
The Transylvania Club of Kitchener Ontario claims their secret is the mixture of day old bread crumbs purchased at local bakeries , from croissants to rye bread.
This recipe is from the "Company's Coming Cookbook, Cooking at Home" by Jean Pare. I serve my schnitzels with mashed potatoes, green beans or petite peas.
Enjoy

Rating:

★★★★★ 1 vote

Comments:

3 Comments

Serves:

Prep:

10 Min

Cook:

8 Min

Method:

Pan Fry

Ingredients

: 6 boneless pork loin chop, about 1 3//4 lbs.
: salt, sprinkle
: pepper, sprinkle
: 1/3 cups all-purpose flour
: 1/4 tsp garlic powder
: 1/4 tsp paprika
: 1/4 tsp onion powder
: 3 large eggs fork beaten
: 1 1/2 cups fine bread crumbs
: 6 tbsp cooking oil
: fresh dill, capers, and lemon wedge for garnish

How to Make Transylvania Pork Schnitzel

Step-by-Step

1Pound chops with mallet or rolling pin to 1/4 inch thickness. Sprinkle with salt and pepper.
2Combine next four (4) ingredients in a small cup.
3Place flour mixture, egg and bread crumbs in separate bowls.
4Dredge chops in flour, dip into egg, coat with bread crumbs.
5Heat 1 Tbsp of cooking oil per chop in a large frying pan on medium high heat.
6Cook chops four (4) minutes per side until browned. Repeat with remainder of cooki8ng oil and chops
7garnish with three (3) remaining ingredients
8Serves 6