How fortunate are we to be blessed with such a culturally diverse family! I am half Filipino and my husband is part German, so our meals have a lot of cultural influences. When I was pregnant with our oldest son, I can’t tell you how many late nights I would wake my husband and ask him to make Schnitzel. God love him because he did every time I asked! It is by far my favorite dish he makes! Turns out it is one of our oldest son’s favorite dishes too! It is always tasty, moist and crunchy! It also happens to be very simple to make…and the Packs love simple! Traditionally, Schnitzel is a German dish and is made with breaded veal cutlet and served with lemon slices. We prefer to use pork and it turns out fantastic! So here goes . . .
8 Thin Cut, Boneless Pork Chops
Knorr Aromat Seasoning – All Purpose
One Cup Italian Seasoned Breadcrumbs
Vegetable Oil (we use GFS Butter Flavored Oil, we use this for all our fry recipes)
Cut off any excessive amounts of fat from the pork chops. Lay the pork chops on a cutting board and cover it with plastic wrap. Using a tenderizer, pound out pork chops thin.
Wondering why the plastic looks so thick? Well, we were out of plastic wrap and instead used a gallon size Ziploc! Sometimes you just have to improvise! Sprinkle Knorr Aromat Seasoning lightly on both sides of each pork chop. This seasoning is key in the dish. We have tried other seasoning, like garlic salt but nothing compares to the Knorr seasoning. So don’t skimp on this, it is essential for this dish! It is a bit pricey but it will last a long time.
Heat oil in a deep chicken fryer pan at medium heat. Place eggs in a shallow dish. Whisk the eggs until smooth. Pour the Italian seasoned breadcrumbs in another shallow dish. Create an assembly line near your frying pan in this order: pork chops, eggs and breadcrumbs. Dip pork chops in the egg mix. Dredge pork chops in the breadcrumbs ensuring it is covered well on both sides. Add more breadcrumbs to the bowl as needed.
Place the pork chop in the oil and pan fry each side for approximately 5 minutes until golden in color and cooked all the way through. The oil should bubble when the pork chop is placed in the frying pan. If it doesn’t, your oil is not hot enough! When removing the pork chop from the oil, hold pork chop over frying pan to allow excess oil to drip off.
Repeat process until all pork chops are cooked. I am certain this will be a favorite dish of yours too once you try it!