I don’t think I have had Schnitzel of any kind since I was in Germany, which was many years ago, so many it will age me! I remember it being crispy and saturated with butter; it was delicious. When I was poking around Simply Recipes a couple weeks ago I stumbled upon Pork Schnitzel and knew immediately, that we would be eating it very soon. Schnitzel is basically a cutlet and in Germany it usually is veal. While I love veal, Lenny is a little suspect so I knew this recipe for Easy Homemade Pork Schnitzel would be perfect.
I was going to follow Elise’s recipe perfectly but when I got home I realized that I forgot to buy eggs and I could not possibly borrow another egg from my neighbors, I borrowed 3 this week already. The dill I thought was growing in our herb garden was actually chives. The chicken stock I usually have on hand had magically disappeared. I knew the evening was off to a wrong start.
The recipe was pretty easy and surprisingly, since I was missing so many ingredients, it came out really well. I loved the crunchy texture of the fried panko and the pork came out very moist. The sour cream was a really nice addition to the spiciness of the paprika and the milkiness of the pork. I served it with a classic frisee salad drizzled with olive oil, fresh squeezed Meyer lemon and a sprinkle of sea salt and pepper.
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Easy Homemade Pork Schnitzel
- 2 boneless pork chops – pounded thin
- 1/8 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 Tbsp milk
- 3/4 cup panko
- 3 teaspoons hot smoked paprika
- 3 Tbsp olive oil
- 1 tablespoon chopped chives
- 1/4 teaspoon salt
- 1/2 cup sour cream – not low fat
- Use a meat cleaver and pound the pork cutlets to 1/4 inch thickness.
- Set out 3 plates. One will have a mixture of flour, salt, and pepper. The second one will have the milk. The third will have a mixture of bread crumbs and paprika.
- Heat the olive oil in a large skillet on medium heat, do not allow it to smoke. Dredge the cutlets first in the flour, then the milk, and then the panko. Coat well.
- Sauté the cutlets for about 4 – 5 minutes on each side, until golden. You may have to work in batches if your skillet is not big enough for two at a time – we had too. Remove the cutlets from the skillet and cover with foil and keep warm in a preheated oven.
- While the cutlets are cooking, in a small bowl mix the chives and salt into the sour cream.
- Serve the cutlets with the sour cream.