Pork Schnitzel is a delicious lightly breaded boneless pork cutlet-super easy to make and goes well with a lemon-butter, wine, mushroom sauce.
I swear I’m at the grocery store everyday. I only go once a day, but I am definitely at the grocery store every day. Some people hate going; I actually don’t mind it, as long as I’m not full. If I’ve just eaten, I am totally NOT inspired to cook. However, if I’m starving, I go down the frozen aisle for visual inspiration, then head out to find the ingredients to make it myself. It’s kind of a game.
Two German Guys
I’m in line the other day and these two German guys were in front of me. I’d seen them all over the store while I had been shopping, and I even helped them select a mustard, which was weird because I thought German’s knew mustard like Italians know pasta. So, I go get in line and the German guys are in front of me. I ask them what they’re gonna make…they say, with thick German accents,”Schnitzel”. “Schnitzel?”, I say. “Schnitzel”.
I was trying to recall if I’d ever said that word before…Schnitzel. I hadn’t. Throughout my entire life, I’ve never said the word “Schnitzel”. Try it. Just say “Schnitzel” out loud, like three or four times. It’s a funny word. I may start using it in place of profanity.
I asked them how to make it and they told me, in very simple terms–so I could understand. Well, one day I made the Schnitzel… and it was delicious… If I recall, the German guys made some type of a gravy to go with their Schnitzel, but I wanted something lighter, so I just made a simple butter/mushroom/wine sauce and poured it over them!!!
I haven’t done any research on the Schnitzel yet, but I plan to because it’s an interesting word.
Pork Schnitzel is a relatively light dish consisting of a thin slice of center-cut pork, wrapped in a crusty panko coating and served with a lemon butter and wine infused sauce.
- 1 lb. boneless pork chops
- 1 cup oil canola or vegetable, not olive
- 4 whole eggs slightly beaten
- 4 cups panko crumbs
- 1 tablespoon salt
- 3 tablespoons lemon pepper
- 2 tablespoons black pepper
- 8 oz. butter
- 1 lb. mushrooms sliced
- 1/2 cup dry white wine
- 2 large lemons juiced
Set up dipping and dredging station: 1 flat pan with slightly beaten eggs and another flat pan for the panko crumbs; add 2 tablespoons of lemon pepper to panko crumbs and stir with fork
Using a sharp knife, cut the pork cutlet in lengthwise; lightly season cutlets with salt and pepper on both sides
Heat a heavy bottomed skillet with 1/2 cup oil on medium to medium-high
Dip each cutlet into eggs, then dredge it in the panko crumbs; make sure both sides are well coated; add panko coated cutlet to hot oil. Do not move the cutlet until it has browned on the bottom
Repeat process; work in batches; if the cutlets start to get too brown, pour the old grease into the trash, wipe out pan with paper towels, and add fresh oil; repeat until all cutlets are done. (Have a plate covered with paper towels nearby so as each cutlet can drain on the paper towels as the other cutlets are cooking; cover cutlets with foil).
In a skillet on medium heat, melt butter and add mushrooms; lightly season with salt and cook until mushrooms become semi-tender; add juice of two whole lemons, wine and 1 tablespoon lemon pepper
Pour butter and mushroom over cutlets and serve
- This recipe is for four cutlets cut in half, eight total pieces of protein
- Cook them in batches, 3-4 at a time, depending upon the size of your skillet and burner
- Pork should be cooked to an internal temperature of 145º F