Saturday, May 8, 2010

German Pork Schnitzel

• 500 g boneless pork loin chops (thin-sliced, about 5-6 chops)
• 250 g flour
• Black pepper,salt
• 300 g plain bread crumbs
• 2 eggs, slightly beaten with a bit of milk
• 2 tablespoons butter
• 4 tablespoons olive oil
• Lemon wedges(optional)


Trim excess fat from pork chops. With a meat mallet or side of plate, pound pork chops through,scatter over both sides some salt & pepper.
Place flour in shallow dish.
Place beaten egg in another dish and bread crumbs in a third.
Turn pork chops in flour, then in egg, then in bread crumbs.
Heat pan with oil and butter over medium heat until bubbly. Don't let mixture brown.
Add chops. Fry for 2 to 2 1/2 minutes per side, or until golden brown.
Squeeze a couple of lemon wedges over chops. Serve hot with boiled potatoes & white sauce with some side salad. Makes 5 to 6 servings

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