The word schnitzel simply means cutlet in German, and when you’re talking about schnitzel in the United States, it’s usually pork, beef, or chicken. However, traditional German schnitzel is made from veal (wienerschnitzel.) During the Middle Ages, the schnitzel was a popular dish among the Germans, Northern Italians, and those living in present-day Austria. When many Germans made their way to America in the 1850s, the immigrants that made their homes in Texas found beef much easier to come by than any other type of meat. Making the most of the resources they had, they used the beef but pounded it out to make it more tender. Pounding out the fillets caught on, and now just about any type of schnitzel features a pounded fillet.
How to make Pork Schnitzel
How to make Pork SchnitzelIngredients:
- 4 TBS boneless pork chops
- 1/4 cup flour
- 2 eggs, slightly beaten
- 1 cup panko-style breadcrumbs
- 3 tablespoons olive oil
- 2 tablespoons butter (divided)
- Lemon wedges
- Salt and ground pepper
Directions:
1. Start by preparing shallow dishes for dipping and breading the cutlets. You will need three shallow bowls: one for the eggs, one for the flour, and one for the panko-style breadcrumbs.
2. Pound out the pork chops. Place each cutlet between two sheets of plastic wrap. Pound them until they are no more than 1/4 inch thick. Use the flat side of the meat mallet. Sprinkle both sides of each with salt and pepper.
3. Heat a large skillet over medium. When hot, add one tablespoon of butter and 2 tablespoons of olive oil to coat the skillet well. Use the remaining olive oil and tablespoon of butter for the second batch of cutlets.
4. Dredge the cutlets through each of the dishes in this order: flour first, then egg, and finally, the breadcrumbs. Pat the cutlets gently, so the breadcrumbs adhere to the cutlets.
5. Place two of the cutlets into the hot skillet and pan-fry for about 3 minutes on each side. Turn the heat down if the pan begins to smoke. After the first two are done, place aside, add the remaining oil and butter, and pan-fry the remaining two.
Find the freshest meats and produce at The Butcher Shop in Eagle Point.
Why purchase meat and produce from a grocery store that comes from who knows where? We have such excellent, fresh meat and produce available to us locally! The Butcher Shop is your one-stop-shop for locally sourced meats and produce from farms right here in Southern Oregon. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Stop by today or call ahead to pre-order your ingredients.