Simply Schnitzel

Being half German I grew up eating a wide variety of both eastern and western European foods and must say that some were definitely better than others. German food in and of itself is not particularly stunning, but the influences of other European cuisines has helped make German food recognizable the world over.

Originating in Austria, schnitzel is now commonly referred to as German food, and as such it is one of the better dishes attributed to this country.

What is not to love about schnitzel? Made of chicken, veal or pork the thinly sliced meat is breaded and pan fried. Of course I have to add a few of my own goodies to it and boy oh boy does it turn out GREAT every time! For those of you who don’t experiment much with cooking or have much experience, this is a great, tasty and simple dish to prepare.

Pork Schnitzel

1 lb thinly sliced pork, about 1/4″ thick or less (I use thin slices from the sirloin but you can use tenderloin, or loin, just slice on a sharp angle to get larger slices)
1 cup panko breadcrumbs
1 egg
1/4 cup milk
1 tsp garlic powder
1 tbsp fresh parsley, chopped very fine
pinch of salt and freshly ground white pepper
vegetable oil for frying.

1. Combine the milk and egg in a shallow dish, whisking to combine. Set aside.
2. Combine the panko bread crumbs with the garlic powder, salt, pepper and parsley in a shallow dish. Set to the side.
3. Prepare your pan. Add enough vegetable oil to coat the bottom of  a heavy bottomed large frying pan and heat it until very hot. Turn the heat down to medium high and prepare your meat.
4. Working with one piece of meat at a time, dip it into the egg wash and then into the bread crumb mixture, making sure the crumbs coat evenly. Press it down to stick more crumbs to the meat. Then transfer the meat to the frying pan. Repeat until your pan is full but NOT crowded.
5. Using tongs or a fork, check the underside of the first cutlet. If it is golden brown then turn it over. Continue doing this until all the meat is browned on both sides, transferring them to a plate as they finish. Continue dipping and crumbing your meat until it has all been coated and cooked.
6. Serve with lemon wedges and bite into goodness!