Kim's Kitchen

Schnitzel

• 2 lbs Boneless Pork Sirloin Chops (about 6 Chops)
• 1/2 C. Flour
• 1/2 tsp. Seasoning Salt
• Pepper to Taste
• 1 tsp. Granulated Garlic
• 1/4 tsp. Lemon Pepper
• 3 Eggs
• 1-2 T. Water or Milk
• 1 1/2 C. Breadcrumbs
• 1 T. Parsley
• Oil for Frying
• Fresh Lemon Juice

The first step to perfect Schnitzel is getting the meat thin enough. You'll want to take a mallet or a meat tenderizer and pound the meat to about 1/4" thick. Placing the meat between pieces of plastic wrap helps keep the mess contained. (I will sometimes make this with chicken and it has a tendency to make a mess - pork usually doesn't, but it can.) Once you've pounded out the meat, set aside while you prep your batter.

In a shallow dish or pie/cake pan mix together Flour, Seasoning Salt, Salt, Pepper, Garlic & Lemon Pepper. Set Aside.

In another shallow dish or pie/cake pan whisk together Eggs and Water or Milk. Set Aside.

In a third shallow dish or pie/cake pan mix together Breadcrumbs & Parsley (fresh if you have it, but dried works too).

Heat Oil in shallow frying pan. While oil is heating, put an elevated cooling rack onto a baking sheet that has been lined with aluminum foil. You don't need a high rack, just a little elevation to keep things from getting soggy. Preheat oven to lowest temp it will cook at (mine is 170).

Dredge each Chop in Flour mixture, Egg Wash & Breadcrumbs (in that order). Fry in hot oil on each side about 3 minutes or until golden brown.

Place cooked Chop onto cooling rack on the baking sheet and place in preheated oven to keep warm. Repeat with remaining chops, adding each to oven as it's done.

Right before serving, squeeze Fresh Lemon Juice over Schnitzel.

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