How to Make German Pork Schnitzel
Step #1: Working one piece at a time, place a pork chop inside a large zipper-close plastic freezer bag and place it on a solid surface. Partially close the bag, but not all the way. Then, use a handy mallet to pound the meat until it is 1/4″ thick. A few months ago, I got wild hair and decided to give it a go. I’ve been making this for dinner at least twice per month ever since! In a house like mine where I’m constantly trying out new recipes, repeating a dinner dish as often as that is really saying something. Step #2: Place three shallow dishes out on the counter. In the first, place the flour. In the second, beat the egg with a fork then stir in the milk. In the third, the seasoned bread crumbs. Working one pork chop at a time, dredge the meat in the flour, then dunk in the egg mixture, and coat with the bread crumbs. Place the coated pork on a large plate or sheet pan. Once all the meat is coated, transfer the pork to the fridge to rest for 10 minutes. Step #3: Meanwhile, preheat a large pan over medium-high heat. Once the pan is hot, add a tablespoon of oil and a tablespoon of butter. Once the fat is melted and bubbly, add two pieces of pork and cook until golden brown, about 2-3 minutes per side. Transfer to a paper-towel-lined plate. Step #4: Begin by adding another tablespoon each of butter and oil to the pan, then fry the remaining two pieces of pork.
