DINNER ESSENTIALS: PORK SCHNITZEL WITH A TWIST

Dinner Essentials: Pork Schnitzel with a Twist image

This is a variation of a basic pork Schnitzel. It's simple to make but does require you to marinate the pork in pickle juice overnight. So, a bit of planning is in order. Although the pickle juice is optional, I love what it does to kick up the flavor of the pork. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Pork

Time 8h10m

Number Of Ingredients 10

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Ingredients

PLAN/PURCHASE
1 c dill pickle juice
2 medium boneless pork chops
1/2 c flour, all-purpose variety
1 large egg
4 Tbsp whole milk, or water
1/2 c plain breadcrumbs, not panko
salt, kosher variety, to taste
black pepper, freshly ground, to taste
grapeseed or peanut oil for frying

Steps:

1. PREP/PREPARE
2. Chef's Note: Schnitzel is a traditional German dish, typically made with boneless pork chops. This is not Wienerschnitzel... Authentic Wienerschnitzel is made with veal, not pork.
3. Gather Your Ingredients.
4. Take the pork chops, place them in the pickle juice, and allow them to marinate for 6 - 8 hours, but no more than 24 hours.
5. Chef's Note: This step is optional; however, it adds another level of flavor to this traditional dish.
6. Chef's Note: If you don't have any spare dill pickle juice lying about, you can use the brine from this recipe. It's what I use. https://www.justapinch.com/recipes/side/side-vegetable/easy-peasy-dill-pickles.html?p=1
7. Remove the pork chops from the brine and pat dry.
8. Place between two pieces of wax paper, and pound them into an even thickness of about 1/8 inch (.3cm).
9. Chef's Note: The pounding part is fun... it allows you to release all those frustrations you've been holding in. So pound away.
10. Add the flour to a dish.
11. Beat the egg with the milk, and add to a second dish.
12. Add some salt and pepper to the breadcrumbs, and add to a third dish.
13. Add about 1/4 inch (.6 cm) of oil to a sauté pan, and over medium heat.
14. Chef's Tip: The ideal temperature for cooking is between 225 - 235f (107 - 112c)... higher than this and the breading will burn before the pork cooks; lower than this and the breading won't crisp up.
15. Coat the pork with the flour, and shake off any excess.
16. Coat the pork with the egg/milk mixture, and shake off any excess.
17. Coat with the breadcrumbs, and shake off any excess.
18. Place into the hot oil.
19. Chef's Note: Do not let the pork rest after coating. If you do, the crust will be soggy.
20. Cook for about 2 - 3 minutes per side, until nice and golden brown.
21. Drain on a paper towel, for 1 - 2 minutes before serving.
22. PLATE/PRESENT
23. Place on a plate with your favorite sides, add a few slices of lemon, and go for it. Enjoy.
24. Keep the faith, and keep cooking.