Schnitzel Thin Breaded German Pork Chops Pork Schnitzel Jo Cooks Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1 4" to 1 8" thick. set up three bowls. in the first combine 1 3 cup flour, 1 tbsp garlic salt, 1 2 tsp paprika and 1 2 tsp pepper. in the second, use a fork to beat 3 eggs. in the third bowl, add 2 cups panko crumbs. Transfer to a clean plate. repeat with remaining pork chops. evenly sprinkle pork chops with 1 2 teaspoon of the salt and 1 4 teaspoon black pepper. mix together flour, garlic powder, onion powder, 1 4 teaspoon salt and remaining 1 4 teaspoon pepper in a shallow dish. place eggs and milk in a separate shallow dish and whisk to combine.
Pork Schnitzel Recipe Natashaskitchen Dredge the meat in flour until well coated. lightly beat the eggs in a bowl. dip the chops into the eggs and cover them with breadcrumbs. 3. leave the breaded meat rest on a cookie sheet. or on a wire rack for a while (15 minutes) to give the breading a chance to adhere better. 4. preheat your oven to 225 degrees. 5. 1 cup milk. melt butter in a medium saucepan over medium high heat. add the mushrooms to the pan and cook until softened and browned, about 5 minutes. sprinkle the flour over the mushrooms and stir to coat them evenly. slowly pour in the chicken broth and milk, stirring constantly to prevent lumps from forming. 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. Using the flat end of a meat tenderizer, pound the cutlets until they are ½ inch thick. season the flattened cutlets with the salt, pepper, and garlic. in 3 separate shallow dishes place the flour, eggs, and bread crumbs. dredge the cutlets in the flour, coating evenly.
Schnitzel Thin Breaded German Pork Chops Pork Schnitzel Jo Cooks 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. Using the flat end of a meat tenderizer, pound the cutlets until they are ½ inch thick. season the flattened cutlets with the salt, pepper, and garlic. in 3 separate shallow dishes place the flour, eggs, and bread crumbs. dredge the cutlets in the flour, coating evenly. 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 season both sides with salt and freshly ground black pepper. place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. be careful not to press the breadcrumbs into the meat.
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