Projects & Recipes
Another oldie but goodie surfaced. It has been a really long time since I have anything breaded and fried. Honestly I am not into breading or batter. Although once in a great while I get a craving and tonight I pulled out the Schnitzel. Things would have been a lot easier had I not had bone in pork chops and had some breadcrumbs. With my crew I feed, of course I have to double the recipe. Alas, I de-boned, sliced up some homemade bread and made the breadcrumbs. Dinner was good but I have to say the best part was listening to the children try to say “Schnitzel”. And yes, there were some speech mishaps.
What you will need:
4 or 5 boneless pork chops
1t. season salt
½ t. black pepper
3/4c. fine bread crumbs
1t. cayenne pepper
3T. olive oil
3/4c. chicken stock or broth
1/2t. dill dried or freshly chopped
1/2c. sour cream
Doing the deed:
First you need to get your pork chops ¼ to 1/8 in thick. Cut small slits around the edges so they won’t curl up on you when you cook them.
In 3 separate bowls get these ingredients ready. Bowl 1, flour, season salt & pepper. Bowl 2, egg and milk well beaten. Bowl 3, fine bread crumbs, paprika and cayenne. In all 3 bowls make sure you have mixed the ingredients well.
Warm the oven to 200 degrees and keep a pan inside. As your schnitzel is cooked in a pan, you move it to the oven to keep warm. In a large frying pan put in your oil and heat to medium low. Dip you pork in the flour mix bowl covering both sides, dip in egg mixture bowl, both sides again. Lastly, drag into breadcrumb bowl and then lay in frying pan for 4 to 5 minutes on each side then move to the oven pan.
Once all pork is fried and in the oven staying toasty warm, start your sauce. In the frying pan add your chicken stock, sour cream, salt and dill. Do not let it boil, slowly stir cook until sauce thickens. Plate your hot schnitzel, spoon a helping of sauce on top and enjoy!