Pork Schnitzel

Pork Schnitzel is one of our favorite meals that I have been making for years.  In fact, this recipe has been on my blog for over three years.  

I have been making efforts to improve my food photography and I use my blog as my own personal recipe collection (meaning, a lot of these recipes are in our regular menu rotation), so as I can update recipes and photos, I will. 
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For anyone else interested in food photography, I have to recommend Tasty Food Photography.  See the button in the side bar.  You can order a copy using my link.  I will add it to the end of this post too.  Full disclosure, it is an affiliate link so if you purchase, thanks for supporting Home Ec @ Home.  If you are looking to improve your food photography this is a great place to start.  I quickly devoured this ebook, staying up a little later than I should have on more than one occasion, but it was worth the tired eyes.  There is so much practical information that is easy to use.  Compare this old Pork Schnitzel picture from three years ago (left) to this new one (right).  ​

I don't claim to be a food photography expert, but I see improvement.

Now back to the pork schnitzel.  We like to serve it with homemade applesauce and red cabbage with apples.  I buy red cabbage with apples in the international section of my grocery store.  All you have to do is heat it up and enjoy.  

We love red cabbage with apples.  I buy this in the international section of the grocery store.  Aldi has it too and it is delicious.  
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​Instructions:  

• 4 thin boneless pork chops*
• 1/4 cup flour
• 1 teaspoon seasoned salt
• 1/4 teaspoon freshly ground black pepper
• 1 egg, beaten
• 2 Tbsp milk
• 1 cup Japanese style Panko bread crumbs
• olive oil or canola oil

1.  Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. ​

2.  Set out 3 shallow bowls.  One with a mixture of the flour, seasoned salt, and pepper.  The second with the egg and milk whisked together.  The third with a mixture of the panko bread crumbs and paprika.

3.  Drizzle a couple of tablespoons of olive oil in a large skillet and heat at medium heat.  Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs.

4.  Working in batches, sauté the cutlets for 3-4 minutes on each side. Salt and pepper to taste.  When you flip the cutlets, drizzle more olive oil in the skillet as needed.  Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm while you cook the remaining cutlets.  

*You may be able to find tenderized pork cutlets from a good meat department.  I buy them at our local University meat lab.  

Yum

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