Ingredients with Measurements:
- 4 boneless pork chops, pounded to 1/4 inch thickness
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Bettelmatt cheese
- 1/4 cup vegetable oil
Special equipment needed:
- Meat mallet
- Three shallow bowls
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 200°F.
2. Place the flour, salt, and black pepper in a shallow bowl and mix well.
3. Place the beaten eggs in a separate shallow bowl.
4. In another shallow bowl, mix the panko breadcrumbs and grated Bettelmatt cheese.
5. Dip each pork chop in the flour mixture, shaking off any excess.
6. Dip the pork chop in the beaten eggs, making sure it is fully coated.
7. Press the pork chop into the breadcrumb mixture, making sure it is fully coated.
8. Repeat with the remaining pork chops.
9. Heat the vegetable oil in a large skillet over medium-high heat.
10. Add the pork chops to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
11. Transfer the pork chops to a baking sheet and keep warm in the oven until ready to serve.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oven temperature: 200°F
Skillet temperature: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 500
Fat per serving: 25g
Carbohydrates per serving: 35g
Protein per serving: 35g
Substitutions for ingredients:
- Pork chops can be substituted with chicken breasts or veal cutlets.
- All-purpose flour can be substituted with gluten-free flour.
- Panko breadcrumbs can be substituted with regular breadcrumbs.
- Bettelmatt cheese can be substituted with Parmesan cheese.
Variations:
- Add chopped fresh herbs, such as parsley or thyme, to the breadcrumb mixture for added flavor.
- Serve with a side of roasted vegetables or a green salad.
Tips and tricks:
- Use a meat mallet to pound the pork chops to an even thickness for even cooking.
- Make sure the oil is hot before adding the pork chops to the skillet to ensure a crispy crust.
- Keep the cooked pork chops warm in the oven until ready to serve to prevent them from getting cold.
Storage instructions:
Leftover pork schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork schnitzel in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork schnitzel on a platter with lemon wedges and fresh herbs for garnish.
Garnishes:
Garnish with lemon wedges and fresh herbs, such as parsley or thyme.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting advice:
- If the breadcrumb mixture is not sticking to the pork chops, try pressing the mixture onto the pork chops with your hands.
- If the pork chops are not cooking through, reduce 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 made with breaded and fried meat. It is now popular in many countries around the world, including Germany and the United States.
Flavor profiles:
The Bettelmatt cheese adds a nutty and slightly sweet flavor to the pork schnitzel, while the crispy breadcrumb coating provides a satisfying crunch.
Serving suggestions:
Serve the pork schnitzel with a side of roasted vegetables or a green salad for a complete meal.
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Region: German