Prep 10 mins
Cook 15 mins
Osman's is a tiny restaurant in Mobile, AL with "old world" European style cooking. This recipe is a house specialty and is also served with a mushroom sauce as Jaeger Schnitzel. The co-owners have shared the recipe on their website.
- Wash and dry meat.
- Tenderize with meat hammer if necessary.
- Put flour in a bowl.
- Put beaten eggs in another bowl.
- Put breadcrumbs in a third bowl.
- Dredge each piece of meat into the flour, then the eggs and then the breadcrumbs until completely coated.
- Heat oil in frying pan.
- Fry pork on both sides.
- Ideally the coating will be medium brown when done.
- Watch the temperature of your oil--not too hot!
- Squeeze a quartered lemon over the pork before serving.
I enjoy this, but I like to lay the pork in lemon for a few moments to tenderize it. It's amazing what it will do. I also put a little garlic powder on it. If I want to make a sauce, I make a lite mushroom/white wine sauce that goes very well with this and serve it over rice with sauteed onions.
Easy straight forward recipe. I used pork steak, all fat removed and pounded to 1/4". The lemon juice gives just a hint of flavor. I love mushrooms on the pan with the schnitzel - served with a mixed green salad & Maple Butternut squash - usually I like spaetzel but omitted it this time - Thanks recipewrestler for a lovely dinner
I made this because I love schnitzel, but my wife won't eat veal. Wonderful! I used 1/2 of a pork tenderloin, sliced into about 3/4" rounds, then flattened them to 1/4 inch with a meat mallet. I used "Italian" bread crumbs, and put a little garlic salt on the pork prior to dredging. Came out fantastic. I also used the recipe for mushroom sauce (#9393) to top it off, but instead of using sour cream, I used "Ranch" flavored chip dip. Yummy! Will definitely make this again.