Schnitzel With A Twist Recipes

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: Schnitzel is a traditional German dish, typically made with boneless pork chops. This is not Wienerschnitzel... Authentic Wienerschnitzel is made with veal, not pork.
• 3. Gather Your Ingredients.
• 4. Take the pork chops, place them in the pickle juice, and allow them to marinate for 6 - 8 hours, but no more than 24 hours.
• 5. Chef's Note: This step is optional; however, it adds another level of flavor to this traditional dish.
• 6. Chef's Note: If you don't have any spare dill pickle juice lying about, you can use the brine from this recipe. It's what I use. https://www.justapinch.com/recipes/side/side-vegetable/easy-peasy-dill-pickles.html?p=1
• 7. Remove the pork chops from the brine and pat dry.
• 8. Place between two pieces of wax paper, and pound them into an even thickness of about 1/8 inch (.3cm).
• 9. Chef's Note: The pounding part is fun... it allows you to release all those frustrations you've been holding in. So pound away.
• 10. Add the flour to a dish.
• 11. Beat the egg with the milk, and add to a second dish.
• 12. Add some salt and pepper to the breadcrumbs, and add to a third dish.
• 13. Add about 1/4 inch (.6 cm) of oil to a sauté pan, and over medium heat.
• 14. Chef's Tip: The ideal temperature for cooking is between 225 - 235f (107 - 112c)... higher than this and the breading will burn before the pork cooks; lower than this and the breading won't crisp up.
• 15. Coat the pork with the flour, and shake off any excess.
• 16. Coat the pork with the egg/milk mixture, and shake off any excess.
• 17. Coat with the breadcrumbs, and shake off any excess.
• 18. Place into the hot oil.
• 19. Chef's Note: Do not let the pork rest after coating. If you do, the crust will be soggy.
• 20. Cook for about 2 - 3 minutes per side, until nice and golden brown.
• 21. Drain on a paper towel, for 1 - 2 minutes before serving.
• 22. PLATE/PRESENT
• 23. Place on a plate with your favorite sides, add a few slices of lemon, and go for it. Enjoy.
• 24. Keep the faith, and keep cooking.

Steps:

• Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season generously with salt and pepper.
• Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish.
• Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs.
• Preheat oven to 200 degrees F (95 degrees C).
• Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on an ovenproof plate lined with paper towels. Keep warm in the oven.
• Spread mayonnaise over bottom half of each sandwich roll; top with 1 piece of breaded chicken, a few drops of lemon juice, 1 dash hot sauce, and 1 lettuce leaf. Spread mustard over the top half of each sandwich roll. Place top halves over lettuce to form sandwiches.

Steps:

• Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
• Combine crackers, Greek seasoning, and pepper in a large mixing bowl. Place the flour in a shallow bowl. Dredge the pork chops in the flour, then dip them into the egg. Toss the pork chops one at a time in the cracker mixture to coat.
• Melt the butter in a large skillet over medium heat. Fry the pork chops in the butter until golden brown, reducing heat to medium-low if the pork browns too quickly, 10 to 15 minutes. Flip the pork chops, continue cooking until the pork is no longer pink in the center, 10 to 15 more minutes. Serve with lemon wedges.