Pork Schnitzel
Inspired by Bavarian Grill - Plano, TX
Throughout the 1800s, German immigration to Texas was quite steady. Texas cuisine may be better known for Tex-Mex and BBQ but you can find some excellent German influence throughout the state’s culinary scene. My hometown had quite a few noteworthy places, including an amazing German meat market and a number of excellent restaurants. It was always a treat when we did dinner from time to time at Bavarian Grill. I was always quick to order the schnitzel and still am today.
This recipe is influenced by the pork schnitzel at Bavarian Grill in my hometown of Plano, Texas. If the Germans get credit for anything, it’s their amazing efficiency and schnitzel is no exception. No fancy seasonings are spices. The breading is very simple but when all thrown together, you’re left with a lovely crust and tender exterior. Maybe you top with a bit of lemon juice and parsley but that’s all you need to enjoy an authentic German dish.
INGREDIENTS
PORK SCHNITZEL (Makes 4):
4 pork chops, cut thin or butterflied (should be about 4 oz each)
Salt and pepper
½ cup of flour
2 large eats, beaten with a splash of lemon juice
1 cup panko bread crumbs
Canola oil (for frying)
Parsley, roughly chopped (for serving)
Lemon wedges (for serving)
GO FOR IT
PORK SCHNITZEL:
Under plastic wrap, pound pork chops very thin using a mallet or bottom of heavy skillet
Season pork with salt and pepper
Using 3 bowls set up in a row, fill 1 bowl with flour plus 1 tsp of salt, 1 bowl with with whisked egg with lemon juice, and 1 bowl with panko bread crumbs
Using one hand for dry ingredients, and the other for wet ingredients, cover the pork first with flour, then coat well in the whisked egg, and lastly cover liberally with the bread crumbs, then set aside
In a frying pan or skillet, heat enough oil on high to cover the pork chops to at least half thickness (probably about ¼-½ cup)
When oil reaches 350°, or when you can add breadcrumbs and they sizzle immediately, add the breaded pork chops and cook about 3 minutes on each side, then transfer to paper towel to drain
Serve hot, sprinkle with chopped parsley and squeeze fresh lemon juice over schnitzel for best results
NOTES:
If you don’t own anything to pound out your pork, then cut your pork chops in half but try to keep them as thin as possible as you want a thin pork cutlet for frying so it cooks quickly before burning the panko breadcrumbs. You can also switch things up and do this same recipe by pounding out veal instead. Both are great.
This recipe is quite simple. As I said, you don’t need any seasonings aside from salt and pepper - the lemon and parsley will take care of the rest. However, if you absolutely must, you could get away with a small amount of garlic powder, thyme, or paprika.