Ingredients with Measurements:
- 4 boneless pork chops, pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup vegetable oil
- 2 cups fresh spinach, chopped
- 1 cup shredded cheese (Swiss or Gouda)
- Lemon wedges, for serving
Special equipment needed:
- Meat mallet
- Three shallow bowls
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Place the pork chops between two pieces of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
3. In a shallow bowl, mix together the flour, salt, black pepper, paprika, garlic powder, and onion powder.
4. In another shallow bowl, beat the eggs.
5. In a third shallow bowl, place the breadcrumbs.
6. Dip each pork chop into the flour mixture, then into the beaten eggs, and finally into the breadcrumbs, pressing the breadcrumbs onto the pork chop to make sure they stick.
7. Heat the vegetable oil in a large skillet over medium-high heat.
8. Fry the pork chops for 3-4 minutes on each side, until golden brown.
9. Transfer the pork chops to a baking sheet and bake for 10-15 minutes, until cooked through.
10. In the same skillet, add the chopped spinach and cook until wilted.
11. Sprinkle the shredded cheese over the pork chops and return them to the oven for 2-3 minutes, until the cheese is melted.
12. Serve the pork chops with the spinach and lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Preheat oven to 350°F
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 36g
Carbohydrates: 38g
Protein: 41g
Sodium: 970mg
Sugar: 2g
Fiber: 3g
Substitutions for ingredients:
- Chicken breasts can be used instead of pork chops.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Cheddar cheese can be used instead of Swiss or Gouda.
Variations:
- Add sliced mushrooms to the spinach for extra flavor.
- Use different spices in the flour mixture, such as cumin or chili powder.
- Serve with a side of mashed potatoes or roasted vegetables.
Tips and tricks:
- Make sure to pound the pork chops thin enough so they cook evenly.
- Use a meat thermometer to ensure the pork chops are cooked to an internal temperature of 145°F.
- If the breadcrumbs are not sticking to the pork chops, try pressing them on harder or adding more egg to the mixture.
Storage instructions:
Leftovers can be stored 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, until heated through.
Presentation ideas:
Serve the schnitzel on a bed of spinach and garnish with lemon wedges.
Garnishes:
Lemon wedges
Pairings:
Serve with a side of mashed potatoes or roasted vegetables.
Suggested side dishes:
Mashed potatoes, roasted vegetables
Troubleshooting advice:
If the pork chops are not cooking evenly, try adjusting the heat on the skillet or using a meat thermometer to check the internal temperature.
Food safety advice:
Make sure to cook the pork chops 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.
Flavor profiles:
Savory, crispy, cheesy
Serving suggestions:
Serve with a side of mashed potatoes or roasted vegetables for a complete meal.
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Region: German