Pork tenderloin

Pork tenderloin

Pork tenderloin

German pork schnitzel is an straightforward recipe and it’s ideal for occupied weeknights. The pork chops are pounded into thin, tender cutlets which are breaded and sauted, resulting in a crispy crust and juicy center.

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You need to, should, have to serve these with lemon wedges. A squeeze of lemon juice adds a freshness and tang that is lip-smacking great!

Pork schnitzel is acknowledged to the Slavic world as “otbivni” (which means: pounded). We also have a chicken model posted right here. Good news! This is a k >

Ingredients for Pork Schnitzel:

2 lbs boneless pork chops
one/3 cup all-goal flour
one Tbsp garlic salt (or sub with equal elements salt and garlic powder)
one/two tsp paprika
one/2 tsp black pepper, freshly ground
3 big eggs
2 cups panko bread crumbs
Olive oil, canola oil or any large heat cooking oil to saute
Lemon wedges to serve (don’t skip the lemons!)

How to Make Pork Schnitzel:

one. Trim pork chops of fat and slice into 1/2-thick cutlets (I utilized three massive Costco-sized pork chops and soon after slicing ended up with 9 pieces). Line a cutting board with plastic wrap, area cutlets in a single layer on cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, right up until 1/4 to 1/eight thick.

2. Set up three bowls. In the first combine 1/3 cup flour, one Tbsp garlic salt, 1/two tsp paprika and 1/two tsp pepper. In the 2nd, use a fork to beat three eggs. In the third bowl, include 2 cups panko crumbs.

3. Dredge the two sides of each pounded cutlet in flour then dip in beaten egg letting extra egg drip back into the bowl just before breading in panko crumbs. It aids to use a fork for the dipping approach to maintain your hands clean. Repeat with remaining cutlets.

four. After all cutlets are breaded, heat a large non-stick pan in excess of medium heat and add sufficient oil to cover the bottom of the pan. Once oil is sizzling, include breaded cutlets a number of at a time and saut three-four minutes per side or until cooked through. Reduce heat if cutlets are browning as well rapidly. Take away to a paper towel lined plate. Lower into one particular to double check out doneness – juices must run clear. Serve correct away with lemon wedges, or ranch for the youngsters ).

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