dinner essentials: pork schnitzel with a twist

How To Make dinner essentials: pork schnitzel with a twist

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  PREP/PREPARE
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  Chef’s Note: Schnitzel is a traditional German dish, typically made with boneless pork chops. This is not Wienerschnitzel… Authentic Wienerschnitzel is made with veal, not pork.
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  Gather Your Ingredients.
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  Take the pork chops, place them in the pickle juice, and allow them to marinate for 6 – 8 hours, but no more than 24 hours.
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  Chef’s Note: This step is optional; however, it adds another level of flavor to this traditional dish.
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  Chef’s Note: If you don’t have any spare dill pickle juice lying about, you can use the brine from this recipe. It’s what I use. https://www.justapinch.com/recipes/side/side-vegetable/easy-peasy-dill-pickles.html?p=1
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  Remove the pork chops from the brine and pat dry.
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  Place between two pieces of wax paper, and pound them into an even thickness of about 1/8 inch (.3cm).
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  Chef’s Note: The pounding part is fun… it allows you to release all those frustrations you’ve been holding in. So pound away.
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  Add the flour to a dish.
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  Beat the egg with the milk, and add to a second dish.
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  Add some salt and pepper to the breadcrumbs, and add to a third dish.
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  Add about 1/4 inch (.6 cm) of oil to a sauté pan, and over medium heat.
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  Chef’s Tip: The ideal temperature for cooking is between 225 – 235f (107 – 112c)… higher than this and the breading will burn before the pork cooks; lower than this and the breading won’t crisp up.
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  Coat the pork with the flour, and shake off any excess.
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  Coat the pork with the egg/milk mixture, and shake off any excess.
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  Coat with the breadcrumbs, and shake off any excess.
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  Place into the hot oil.
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  Chef’s Note: Do not let the pork rest after coating. If you do, the crust will be soggy.
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  Cook for about 2 – 3 minutes per side, until nice and golden brown.
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  Drain on a paper towel, for 1 – 2 minutes before serving.
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  PLATE/PRESENT
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  Place on a plate with your favorite sides, add a few slices of lemon, and go for it. Enjoy.
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  Keep the faith, and keep cooking.
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