Ingredients with Measurements:
- 4 boneless pork chops
- 1 cup breadcrumbs
- 1/2 cup flour
- 2 eggs
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1 tablespoon dried parsley
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Oil for frying
Special equipment needed:
- Meat mallet
- Deep frying pan
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 thin and even.
2. In a shallow dish, mix together the breadcrumbs, flour, Parmesan cheese, parsley, oregano, basil, garlic powder, salt, and pepper.
3. In another shallow dish, beat the eggs and milk together.
4. Dip each pork chop in the egg mixture, then coat it in the breadcrumb mixture, pressing the crumbs onto the meat to make sure they stick.
5. Heat the oil in a deep frying pan over medium-high heat.
6. Fry the pork chops for 3-4 minutes on each side, or until golden brown and cooked through.
7. Remove from the pan and place on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Temperature:
Medium-high heat for frying
Serving size:
4 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 30g
Protein: 35g
Substitutions for ingredients:
- Pork chops can be substituted with chicken breasts or veal cutlets.
- Fresh herbs can be used instead of dried herbs.
Variations:
- Add a slice of ham and cheese on top of each pork chop before breading for a Cordon Bleu-style dish.
- Use different herbs and spices to create different flavor profiles.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy crust.
- Don't overcrowd the pan when frying to prevent the temperature from dropping too much.
Storage instructions:
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork chops on a bed of mashed potatoes or with a side of roasted vegetables.
Garnishes:
Garnish with a sprig of fresh herbs or a lemon wedge.
Pairings:
Pair with a crisp green salad and a glass of white wine.
Suggested side dishes:
Mashed potatoes, roasted vegetables, or a side salad.
Troubleshooting advice:
- If the breading is falling off the pork chops, make sure to press the crumbs onto the meat firmly.
- If the pork chops are not cooked through, lower the heat and cook for a few more minutes.
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:
Karađorđeva šnicla is a Serbian dish named after Karađorđe Petrović, a Serbian revolutionary who led the First Serbian Uprising against the Ottoman Empire in the early 19th century.
Flavor profiles:
The herbed breading adds a savory and aromatic flavor to the crispy pork chops.
Serving suggestions:
Serve hot with your favorite side dishes and garnishes.
Related Categories
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Region: Serbian
Taste: Savory, Herbal, Aromatic, Rich, Comforting