Prep 10 mins
Cook 20 mins
Yum! Given to me by a German neighbor, very simple and delicious.
- 4 butterfly pork chops
- 1 teaspoon salt
- 3⁄4 teaspoon pepper
- 3⁄4 teaspoon paprika
- 1⁄4 cup flour
- 1⁄2 cup breadcrumbs
- 1⁄2 cup Butter Flavor Crisco
- 2 eggs, beaten
- Wash meat and dry on paper towel.
- Beat meat until doubled in size with meat beater.
- Season with salt, pepper, and paprika.
- Dip in flour, then beaten eggs and in the bread crumbs.
- Heat butter crisco in large skillet and place schnitzel in pan.
- Brown well on both side in pan on medium heat for abut 15 to 20 munutes.
Hard as it may be, I'd give my last piece of schnitzel to my husband because he's the kind of guy who'd get out of a warm, toasty bed to put away the leftovers I forgot about just so I don't get all cold.
There is one very important thing to say: It is indifferent what sort of oil/butter you use. The fact is, you have to let the Schnitzel swim in it. At least there have to be about 1/2 inch of it. In Germany we use to take sunflower oil or Buttarina (something like the indian ghee-butter/=butter without milk-ingredients). Meat: Classically you have to take veal (Wiener Schnitzel), but most people prefer pork (Schnitzel Wiener Style). Best meat imho are at least 1 inch thick slices of the "Nuss". If you don't know what this is, go at google.de, search for "schwein nuss" and take a look at the first two results. There are pictures showing. Finally quarter a lemon, so everybody could squeeze it for him/herselfs taste over the Schnitzel. Typically in Germany we eat Schnitzel with french fries and salad.
This just gets better every time I make it. I usually add the salt, pepper, & paprika into the flour instead of directly unto the meat. I find that if I pay attention & make sure the meat is completely coated after each round (flour, egg, breadcrumbs), the coating stays intact while frying and ends up perfectly crisp. I try to flip only once in the pan, after 7 or 8 minutes. Thanks for a delicious, exsy recipe.