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Crispy Pork Schnitzel – A German Classic! 🍽️
Pork schnitzel is the ultimate comfort food, bringing together tender, juicy pork and a perfectly crispy breaded coating. This dish, popular in Germany and Austria, is known for its simplicity and rich flavor. Serve it with a side of potato salad, buttered noodles, or a crisp green salad for a hearty and authentic experience.
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Why You’ll Love This Recipe:
- Crispy and Flavorful: A crunchy exterior paired with tender pork makes each bite irresistible.
- Quick and Easy: Simple ingredients and fast prep time make this dish perfect for weeknights.
- Customizable: Switch up the seasonings or try different sides to match your taste.
Ingredients (Serves 4):
- 4 boneless pork chops (about 1/2 inch thick)
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 cup breadcrumbs (Panko for extra crispiness)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper (to taste)
- Vegetable oil (for frying, about 1 cup)
- Lemon wedges (for serving)
- Fresh parsley (for garnish, optional)
Instructions:
1. Prep the Pork:
- Place the pork chops between two sheets of plastic wrap or parchment paper.
- Use a meat mallet or rolling pin to pound them to about 1/4 inch thickness. This ensures even cooking and tender meat.
2. Season the Pork:
- Season both sides of the pork with salt, black pepper, garlic powder, and paprika.
3. Set Up the Breading Station:
- In one shallow dish, place the flour.
- In a second dish, whisk the eggs and Dijon mustard until well combined.
- In a third dish, add the breadcrumbs.
4. Bread the Pork:
- Dredge each pork chop in the flour, shaking off the excess.
- Dip into the egg mixture, ensuring full coverage.
- Finally, press the pork into the breadcrumbs, coating it evenly. Press the breadcrumbs firmly for a thick, even crust.
5. Heat the Oil:
- In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. The oil is ready when a breadcrumb sizzles immediately upon contact.
6. Fry the Schnitzel:
- Fry each schnitzel for 3-4 minutes per side until golden brown and crispy.
- Transfer to a plate lined with paper towels to drain any excess oil.
7. Serve:
- Plate the schnitzel immediately, garnished with fresh parsley and served with lemon wedges for squeezing over the top.
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