Tonight's dinner was a splendid Pork Schnitzel topped with a Creamy Sherry and Wild Mushroom Sauce. The spaetzle was a welcome, if not ass fattening addition as well. A glass of Prosecco was paired to the meal and it work wonderfully I must say. We like it when Lazy Bastard gets in one of his "up" moods and meals like this are one of the outcomes...
Schweine (Pork) Schnitzel
2 lbs pork
sirloin chop, veal steak, turkey or chicken thigh or breast meat, boneless and
trimmed of fat
1 cup
all-purpose flour
2 eggs
2 cups milk
3 cups fine bread
crumbs
1 tsp salt
1 tsp
paprika
1 tsp
turmeric
1 tsp onion
powder
1 tsp garlic
powder
1 tsp fresh
ground black pepper
1 tsp ginger
powder
Cut cutlets
in half. Place a piece of plastic wrap over the cutlet, then using the flat
side of a meat tenderizer (hammer) pound the pork cutlets to ¼ inch thickness
(the thinner the better). Once flattened cut a few small nicks around the edges
of the cutlet about 1/8th inch deep, this will lessen curling when
cooking. Set aside.
Place milk
and egg in a bowl and whisk to incorporate, set aside.
Blend the
bread crumbs with all the spices together, place in shallow dish or pie plate,
set aside.
Put the
flour into a plastic bag. Add a flattened pork cutlet, shake bag to coat then
remove cutlet from bag, shake off the excess, place on a plate, set aside.
Once all the
cutlets are coated with flour dip one at a time in the egg/milk, flipping to
wet the entire cutlet. Remove from
egg/milk then place in bread crumb mixture.
Press cutlet
into bread crumbs then turn over and repeat. Ensure cutlet is completely
coated. Press firmly to ensure the coat is adhered well. Finish coating all the
cutlets. Set aside.
I prefer to
deep fry the cutlets at 325° for 3-4 minutes. It cooks them
uniformly, quickly and they don’t burn. However if you don’t have a deep fryer
use a cup of oil in a frying pan and cook for about 2-3 minutes per side.
Remove from pan and place in oven set at 275° F to hold until all cutlets
are cooked and ready to serve.
Serve with
the Creamy Sherry and Wild Mushroom sauce or simply squeeze a little fresh
lemon juice over them when plated.
