One of my favorite things that I got to experience when I was living in the UK was to go on a Sound Of Music Coach Tour to Austria. What a stunning country Austria is.
Beautiful scenery with chocolate box houses. I enjoyed every minute of my visit to the country. The food was gorgeous as well. Not at the hotel we were staying in, but every meal we had outside the hotel was beautiful.
One night we treated ourselves to Schnitzel and Chips at a beer house/pub not too far from the hotel. When it came to the table I remember thinking to myself, I am never going to be able to eat all of that.
The schnitzel was almost as large as the plate, and hanging off the edge on both sides. Crisp and golden brown, it was served along with a bowl piled high with crisp golden brown chips, and wedges of lemon for squeezing, plus a salad on the side.
I wish I had a photograph of it to show you, but alas I do not. My husband wasn't really fond of me taking photos of food in restaurants.
I can tell you however, it did not disappoint, and I could not finish it. It was one of the best meals we had in Austria and we did eat some very delicious food there to be sure!
I have always wondered what it would be like to schnitzel a bone in pork chop. To pound it thin and then bread it and fry it in oil and butter until crisp and golden brown.
Just the thought whenever I brought it to mind made me hungry. Today I decided to give it a go and I can tell you the results were excellent!
Of course you could use boneless chops if you wanted to, but I am a huge fan of bone in chops and they are usually what I have available in the freezer to use.
I have written the recipe to feed two people. So plan accordingly. You can of course double everything and make enough for four.
It is very easily done.
WHAT YOU NEED TO MAKE PORK CHOP SCHNITZEL
Simple ingredients done well. That is always my promise to you. Food doesn't have to be complicated to taste good.
- 2 (1/2 inch thick) bone in pork chops
- 2 TBS lemon juice
- 1/4 tsp salt
- 1/4 cup (35g) plain all purpose flour
- 1 small free range egg beaten
- 1 1/2 TBS water
- 1/2 cup (30g) fresh soft white bread crumbs
- 1 1/2 TBS butter
- 1 1/2 TBS vegetable oil
- lemon wedges to serve
As I said, I used bone in chops with great success. You can use boneless. Just make sure they are no more than 1/2 inch thick. You will be pounding them to 1/4 inch thickness.
Don't skip out on the lemon juice. It is an important part of what makes these so delicious and I believe also helps to keep them tender.
I used homemade soft bread crumbs. You can use panko or dry bread crumbs if you wish. I think both would work well.
HOW TO MAKE PORK CHOP SCHNITZEL
These really are very simple to make. If you have all of your ingredients assembled ahead of time, they also go together and cook very quickly!
Don't be afraid of breading! Its really not that hard to do. Just make sure you use a different hand for the dry ingredients than you do for the wet ingredients! Helps to keep the hands cleaner!
Take your chops and slash the fatty edge at 1/4 inch intervals. Place the chops (one at a time) into a large plastic baggie and pound with the long side of a rolling pin until they are roughly 1/4 inch thick. (This will be difficult near the bone, but do your best)Place the flour into one large shallow bowl. Place the egg, beaten together with the water into another bowl. Place the bread crumbs in a third bowl.
Sprinkle the chops with the lemon juice and the salt. Dredge the chops one at a time in the flour, shaking off any excess. Dip into the egg to coat and then into the bread crumbs, coating them well and placing them onto a clean plate when done.Heat the oil and butter over medium heat in a large heavy bottomed skillet.
Once the butter begins to foam add the chops. Fry until golden brown on one side and then flip them over and fry on the other side until golden brown and cooked through. This will take about 3 to 4 minutes per side over medium heat.Serve hot with lemon wedges for squeezing over top.
Today I enjoyed my chop with some fried chunky potatoes and mixed vegetables. Rice is also very good with this, and yes, chips are excellent!
You can also really enjoy this with nothing more than a salad on the side if you are watching the pounds.
Tender and juicy pork, with a crisp buttery crumb. It doesn't get much better than this!
Pork Chop Schnitzel
Yield: 2Author: Marie RaynerPrep time: 10 MinCook time: 8 MinTotal time: 18 MinNot as difficult to make as one would suppose. Once you have all of the elements in place it goes very quickly. Tender and delicious!Ingredients
- 2 (1/2 inch thick) bone in pork chops
- 2 TBS lemon juice
- 1/4 tsp salt
- 1/4 cup (35g) plain all purpose flour
- 1 small free range egg beaten
- 1 1/2 TBS water
- 1/2 cup (30g) fresh soft white bread crumbs
- 1 1/2 TBS butter
- 1 1/2 TBS vegetable oil
- lemon wedges to serve
Instructions
- Take your chops and slash the fatty edge at 1/4 inch intervals. Place the chops (one at a time) into a large plastic baggie and pound with the long side of a rolling pin until they are roughly 1/4 inch thick. (This will be difficult near the bone, but do your best)
- Place the flour into one large shallow bowl. Place the egg, beaten together with the water into another bowl. Place the bread crumbs in a third bowl.
- Sprinkle the chops with the lemon juice and the salt. Dredge the chops one at a time in the flour, shaking off any excess. Dip into the egg to coat and then into the bread crumbs, coating them well and placing them onto a clean plate when done.
- Heat the oil and butter over medium heat in a large heavy bottomed skillet.
- Once the butter begins to foam add the chops. Fry until golden brown on one side and then flip them over and fry on the other side until golden brown and cooked through. This will take about 3 to 4 minutes per side over medium heat.
- Serve hot with lemon wedges.
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