Pork Schnitzel: a Frybruary Event!

Hey, guys! I’ve basically been living at work, so I completely missed Frybruary. I recorded my first video early but haven’t been able to sit down and edit until now. I made pork schnitzel, and it was delicious, so despite that it’s now the middle of March, I’m happy to share this recipe with all of you!

Pork schnitzel is a traditional central European dish popular in Germany and Austria. It’s a pounded breaded porkchop usually served with lemon wedges and a dill sauce with a side salad. I can’t wait to make it again soon!

Ingredients:

6-8 boneless pork chops (video shows how to cut your own from a pork loin)
Salt
Pepper
½ c. gluten-free all-purpose flour
½ tsp. ground paprika
1 tsp. garlic powder (not garlic salt)
2 eggs
Splash of water
Gluten-free breadcrumbs
Oil for frying

Directions:

Arrange pork chops on a cutting board to fit under a piece of plastic wrap. Pound pork chops with meat mallet, rolling pin, or bottom of a heavy pan. Pork chops may need to be pounded in batches. Apply salt and pepper to both sides of pounded pork chops.
Fill a heavy 10-12” skillet with approximately 1 inch of frying oil (peanut, canola, vegetable, etc.). Cast iron recommended. Set the pan on medium heat to preheat.
Set up a 3-section dredging station. Station 1: Combine flour, paprika, garlic, and more salt and pepper in a wide dish. Station 2: Whisk eggs and splash of water together in another wide dish. Station 3: Pour breadcrumbs into a third wide dish. Pie plates are an excellent option for dredging dishes.
Dredge pounded porkchops in seasoned flour and shake off excess. Coat in egg wash. Then dredge in breadcrumbs. Work quickly to keep breading from getting soggy.
When all porkchops are dredged, drop 3-4 porkchops per batch into the hot oil. Cook 3-4 minutes per side, then remove to a rack to cool and drain any excess oil. Schnitzel should bubble rapidly in the hot oil. Adjust temperature as necessary to maintain rapid bubbling of oil.
Serve with dill sauce and lemon wedge with a side salad.

So that’s how you make pork schnitzel! It’s simple enough, and super-tasty. I hope you enjoy making your own schnitzel at home, and sorry that it took forever to share this recipe.

Also, you might be wondering about monthly giveaways while I’m so busy. I didn’t get the opportunity to promote my February contest, and no one entered. March will be just as busy since I’m working Spring Training through the 24^th, so I’m postponing my next giveaway until April and the start of the minor league regular season. I never thought my whole life would revolve around baseball, but life rarely turns out the way we expect.

Try making pork schnitzel yourself and let me know how it turns out! Please leave your thoughts in a comment below, or get in touch with me directly by filling out the form on the contact page.