SCHNITZEL - THIN BREADED GERMAN PORK CHOPS
Anybody can make these. No measuring, just common sense ! Goes great with egg noodles or spaetzel. Just add a thin brown gravy and the magic happens. LOL
Provided by Skip Davis
Categories Steaks and Chops
Time 50m
Number Of Ingredients 8
Steps:
- 1. Prepare the meat by trimming off the fat. Flatten or pound it, without tearing, to a uniform 1/4 inch thickness. Season with a mixture of salt, pepper and paprika.
- 2. For the next steps, you should handle the meat with a fork or you will have a mess on your fingers. Dredge the meat in flour until well coated. Lightly beat the eggs in a bowl. Dip the chops into the eggs and cover them with breadcrumbs.
- 3. Leave the breaded meat rest on a cookie sheet or on a wire rack for a while (15 minutes) to give the breading a chance to adhere better.
- 4. Preheat your oven to 225 degrees.
- 5. Heat the fat in a large skillet. Cook the Schnitzel on both sides until they are nicely browned. When all of them are finished put them into the pre-heated oven for about 1/2 hour. NOTE: This last important step allows the seasonings to be absorbed by the meat.
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