Pork Schnitzle

Pork Schnitzle

Take boneless pork loin chops and pound with big teeth of meat mallet to break up fibers. Then take the finer teeth and pound until almost paper thin. (I pound them out early and throw in fridge, takes a step out later)

Dip in flour seasoned with salt and black pepper & shake off excess,

Dip into egg mixed with a few Tablespoons of milk (about 1 egg per chop)

Now dip into seasoned Italian bread crumbs that have a couple Tablespoons of flour mixed into them. Then back into egg and bread crumbs if desired. I highly recommend  double dipping.

Set onto a tray and chill for about 30 min.

Now heat a skillet with enough Veg. oil to go ½ way up sides of meat when frying.

Fry until nice golden brown, turn and repeat on other side. It won’t take but maybe 3-4 minutes per side as they are so thin. Keep warm in oven as you continue to fry.

Take a very small pat of butter and spread on top to melt and serve with wedge of fresh lemon or sprinkle with Real Lemon lemon juice.

Serve with Sweet & Sour red cabbage, Potato pancakes, speatzle , etc….