Son of Deutschland

This is one of the most favorable and widely recognized German dishes to enjoy. I’ve enjoyed getting to eat this dish on many different accounts, mainly at family gatherings, birthday’s, and even a handful of restaurants. Schnitzel is not only loved by Germans but also Americans after its arrival to the states in the 20th century from German and Austrian immigrants. Fun fact for you, Schnitzel can be traced all the way back to the 1st century B.C when it first emerged in Europe. Originally, this dish was used from the cut of meat veal but later incorporated other cuts of meat including pork, and chicken. Surprisingly, you may have eaten Schnitzel in the states without even knowing it since the Americanized name for it is “Chicken-Fried Steak.” Yep, that’s right. You’ve had it haven’t you? Well, even if that is a no maybe you will now after you learn the few simple and easy steps to making your first Schnitzel dish.

Ingredients:

For 2 pounds boneless pork chops
– 1/3 cup all-purpose flour
– 1 Tbsp garlic salt (or sub with equal parts salt and garlic powder)
– 1/2 tsp paprika
– 1/2 tsp black pepper, freshly ground
– 3 large eggs
– 2 cups bread crumbs
– Olive oil, canola oil, vegetable oil, or any high heat cooking oil to sauté
– Lemon wedges to serve with the schnitzel. THIS IS IMPORTANT! It adds a tangy refreshing taste to squeeze over your schnitzel.

Instructions:

1. Trim your porkchops to 1/2″ thick cutlets. Take plastic wrap and lay it down on a hard surface that you are fine with hammering on. Then lay your cutlets of pork on the plastic wrap. After that, fully wrap the porkchops in the wrapping to prevent any mess. Take a meat mallet and pound the cutlets until they are 1/4″ to 1/8″ thick.
2. In one bowl put three cracked open eggs inside, then beat them with a fork. In a second bowl, put 1/3 cup of flour, 1 Tbsp garlic salt, 1/2 tsp paprika, and 1/2 tsp pepper. In the third and final bowl, add 2 cups of bread crumbs.
3. Dip both sides of each cutlet in the flour then in the beaten eggs. Note: Let the excess egg drip back into the bowl. Then dip the cutlet in the bread crumbs, allowing them to stick. Do this step for every cutlet that you have.
4. By now you should have all of your cutlets breaded. So, heat a large non-stick pan at medium heat, then add enough oil to fully cover the bottom of the pan. Once oil is hot and sizzly, add your breaded cutlets to the pan, a couple at once, with 3-4 minutes cooking on each side. Note: Adjust the heat to your preference on the coloring of your breading. Then carefully with prongs, please not your hands, put the cutlets on a plate. Cover the plate with an upside down plate as well to reduce the escape of heat. Once all cutlets are done, serve them with some lemon wedges on the side. And of course, use your favorite dipping sauce, I prefer the secret Chick-Fil-A sauce.
5. And of course enjoy every bite of this dish, as it is one of the best! (Or at least I think)…