Pork Schnitzel

Pork Schnitzel is a staple in our house. We try and limit how much fried foor we eat, but this is a dish we will always make time for. Not many ingredients and not very complicated steps, but getting the right cook takes a little practice.

Recipe as follows:

Ingredients

2 thin boneless pork chops

1/3 cup fine bread crumbs

1/4 cup flour

1 raw egg

3oz. Canola oil

1 tsp salt

1/2 tsp pepper

1/4 of a lemon

1 stem of dill

Directions

Remove pork chops from the fridge about an hour before cooking so that it is at room temperature. Rinse and dry the pork chops, trim any excess fat around the edges and then pound thin. We’re not talking paper thin here, more like the width of your cell phone. Get 3 bowls, and put flour in first bowl, whisk the raw egg and water in the second bowl and mix together the salt, pepper and bread crumbs in the third. Place the pork chop in the flour and lightly cover both sides, shaking off any excess. Next, dip both sides of the floured pork chop in the egg mixture and let the excess drain off (the reason for the water is to help thin the egg mixture so it runs off and it helps create a lttle bit of an air pocket between the pork chop and the breading during frying). Set the pork chop in the bread crumbs and press down both sides down so that it’s thoroughly covered. You might need to pick up a small handful of crumbs and spread along the top and bottom sides to ensure a good full coating. Shake off excess, set aside and repeat with the second pork chop. Place your oil in a skillet and make sure you get your pan to a good med - high heat before starting to cook. The oil in the pan should be deep enough to cover 2/3 thickness of your schnizels, but not completely submerge it. Shallow fry your pork chops for about 2 minutes per side or until they start to brown. I like to shake the pan and use a spoon to baste the top of the schnizel with the oil in the pan to help it cook and create the bubbled crust. Remove the pork chop from the pan, blot any excess oil and let rest for a few minutes. Garnish with dill, lemon and more salt (if desired). Serve with mashed potatoes and dill pickles.

Hope you enjoy!