Ingredients with Measurements:
- 4 boneless pork chops
- 1 cup all-purpose flour
- 2 eggs
- 1/4 cup milk
- 2 cups breadcrumbs
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- 1/2 cup vegetable oil
Special equipment needed:
- Meat mallet
- Large skillet
Step-by-step instructions:
1. Place the pork chops between two sheets of plastic wrap and pound with a meat mallet until they are about 1/4 inch thick.
2. Set up three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix together the breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper.
3. Dip each pork chop into the flour, shaking off any excess. Then dip it into the egg mixture, and finally coat it in the breadcrumb mixture, pressing the crumbs onto the pork chop to make sure they stick.
4. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the pork chops and cook for 3-4 minutes per side, or until golden brown and cooked through.
5. Remove the pork chops from the skillet and place them on a paper towel-lined plate to drain any excess oil.
6. Serve hot with your favorite sides.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 32g
Protein: 41g
Carbohydrates: 25g
Fiber: 1g
Sugar: 1g
Sodium: 600mg
Substitutions for ingredients:
- Pork chops can be substituted with chicken breasts or veal cutlets.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Grana Padano or Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add some paprika or cayenne pepper to the breadcrumb mixture for a spicy kick.
- Use different herbs, such as thyme or rosemary, instead of parsley.
- Serve with a lemon wedge for a citrusy flavor.
Tips and tricks:
- Make sure the oil is hot before adding the pork chops to the skillet to ensure they cook evenly.
- Don't overcrowd the skillet, as this will lower the temperature of the oil and result in soggy schnitzel.
- If the breadcrumb mixture isn't sticking to the pork chops, try pressing it on with your hands instead of just sprinkling it on top.
Storage instructions:
Leftover schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the schnitzel on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the schnitzel on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
Garnish with a sprinkle of chopped parsley or a lemon wedge.
Pairings:
Pair with a crisp green salad or a side of sauerkraut.
Suggested side dishes:
Mashed potatoes, roasted vegetables, spaetzle, or potato salad.
Troubleshooting advice:
If the schnitzel is burning on the outside but still raw on the inside, lower the heat and cook for a longer period of time.
Food safety advice:
Make sure the pork chops are cooked to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Schnitzel is a traditional Austrian dish that has become popular throughout Europe and beyond. It is typically made with veal, but pork and chicken are also common.
Flavor profiles:
The schnitzel is crispy on the outside and tender on the inside, with a savory flavor from the garlic and Parmesan cheese.
Serving suggestions:
Serve with a cold beer or a glass of white wine.
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Region: Czech