Ingredients with Measurements:
- 4 boneless pork chops
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 cup vegetable oil
Special equipment needed:
- Meat mallet
- Deep frying pan
- Tongs
Step-by-step instructions:
1. Place the pork chops between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. In three separate bowls, place the flour, beaten eggs, and breadcrumbs.
3. Add salt, black pepper, and paprika to the breadcrumbs and mix well.
4. Coat each pork chop in flour, then dip in the beaten eggs, and finally coat in the seasoned breadcrumbs.
5. Heat the vegetable oil in a deep frying pan over medium-high heat.
6. Once the oil is hot, carefully add the breaded pork chops to the pan using tongs.
7. Fry each side for about 3-4 minutes or until golden brown and crispy.
8. Once cooked, remove the pork chops from the pan and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 20 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Protein: 30g
Carbohydrates: 35g
Fiber: 2g
Sugar: 2g
Sodium: 700mg
Substitutions for ingredients:
- Pork chops can be substituted with chicken or veal cutlets.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add grated Parmesan cheese to the breadcrumbs for extra flavor.
- Serve with a side of mashed potatoes and gravy for a classic comfort food meal.
Tips and tricks:
- Make sure to pound the pork chops evenly to ensure even cooking.
- Use a deep frying pan to prevent oil splatters.
- Do not overcrowd the pan when frying the pork chops to ensure they cook evenly.
- Serve immediately for the best texture and flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pork chops in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Fried Karađorđeva Šnicla on a bed of lettuce with lemon wedges on the side.
Garnishes:
Garnish with fresh parsley or chopped scallions for added color and flavor.
Pairings:
Serve with a side of coleslaw or roasted vegetables for a balanced meal.
Suggested side dishes:
- Mashed potatoes and gravy
- Roasted broccoli
- Garlic green beans
- Creamed spinach
Troubleshooting advice:
- If the breadcrumbs are not sticking to the pork chops, try pressing them down firmly to ensure they adhere.
- If the pork chops are not cooking evenly, adjust the heat as needed and flip them more frequently.
Food safety advice:
- Use a meat thermometer to ensure the internal temperature of the pork chops reaches 145°F.
- Do not reuse the oil for frying as it can become rancid and unsafe for consumption.
Food history:
Karađorđeva Šnicla is a traditional Serbian dish named after Karađorđe Petrović, a Serbian revolutionary leader. It is typically made with breaded and fried veal or pork cutlets.
Flavor profiles:
The Fried Karađorđeva Šnicla is crispy on the outside and tender on the inside with a savory and slightly spicy flavor.
Serving suggestions:
Serve the Fried Karađorđeva Šnicla with a side of lemon wedges and a cold beer for a classic Serbian meal.
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Region: Serbian