Easy German Pork Schnitzel Yellowblissroad Breading stations: in one dish mix flour with salt and pepper, in a second dish whisk the eggs, and in a third add the breadcrumbs. pat the pork dry then coat in the flour, egg, and breadcrumbs. rest: place the breaded pork on a plate and rest for 10 15 minutes. fry pork – heat the oil in a large skillet or deep pot. German recipes. german recipes are my roots – they’re where my family is from and what i grew up eating and learning how to make. these traditional german recipes are passed down from my oma, so i could share them with you. like authentic german spaetzle and chicken schnitzel. potato recipes.
Easy German Pork Schnitzel Recipe Champagne And Coconuts Add oil to a large skillet and heat oil to 340 350 degrees (i used a candy thermometer to check temperature). pound pork with a flat side of the mallet until the meat is 1 4 inch thick. sprinkle both sides of pork with salt and pepper. lightly dip into flour, then egg and finally the bread crumbs. Pound the meat to about ¼ inch thickness between two layers of plastic wrap. in a small mixing bowl, combine mustard, salt, pepper, and paprika powder. brush both sides of the schnitzels with the marinade. add flour and bread crumbs each to a deep plate. whisk together the milk and egg in a third deep plate. Pound each of the trimmed cutlets to about ¼ inch. it is best to plastic wrap on each side and hammer with the flat side of a meat tenderizer. after dunking pork cutlet in milk, flour, and egg, coat with bread crumbs. cook each cutlet for about 45 seconds on each side. Repeat with the remaining pork chops. heat 2 tablespoons of oil in a heavy skillet over medium high heat. fry the chops in batches, moving the chops in the pan, until golden brown and crispy, about 5 minutes on each side. add 1 tablespoons of oil to the pan at a time and repeat with the remaining pork chops.
Easy German Pork Schnitzel Marvelous Munch Recipe Pork Schnitzel Pound each of the trimmed cutlets to about ¼ inch. it is best to plastic wrap on each side and hammer with the flat side of a meat tenderizer. after dunking pork cutlet in milk, flour, and egg, coat with bread crumbs. cook each cutlet for about 45 seconds on each side. Repeat with the remaining pork chops. heat 2 tablespoons of oil in a heavy skillet over medium high heat. fry the chops in batches, moving the chops in the pan, until golden brown and crispy, about 5 minutes on each side. add 1 tablespoons of oil to the pan at a time and repeat with the remaining pork chops. Lightly salt and pepper the pork cutlets. place them between two sheets of plastic wrap and pound them to 1 8 inch thick using a meat mallet or rolling pin. set the cutlets aside. melt 2 tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1 8 inch. heat the oil and butter over high heat. Season with salt and pepper. drench through some flour. drench through the egg mixture. turn schnitzel in the breadcrumbs. fry until golden. done. to pound the schnitzel, use a meat pounder, tenderizer, or a small pan. always use the flat side and not the raised side because the little holes in the meat will make it drier.
Easy German Pork Schnitzel Yellowblissroad Lightly salt and pepper the pork cutlets. place them between two sheets of plastic wrap and pound them to 1 8 inch thick using a meat mallet or rolling pin. set the cutlets aside. melt 2 tbsp of butter in a medium sauté pan and add enough oil to fill the pan to 1 8 inch. heat the oil and butter over high heat. Season with salt and pepper. drench through some flour. drench through the egg mixture. turn schnitzel in the breadcrumbs. fry until golden. done. to pound the schnitzel, use a meat pounder, tenderizer, or a small pan. always use the flat side and not the raised side because the little holes in the meat will make it drier.
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