What’s better that deep fried swine on a chilly fall day? Nothing! This 'ible will show you how to make pork schnitzel good enough to serve as an offering to the gods of deep fried pork. In this picture I have included traditional German side dishes of sauerkraut and spatzle, which is a type of noodle. They go great with the schnitzel.
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Step 1: The Ingredients
First of all, I’m going to tell you that I cheated with the pork. I bought it "premade" at a local Polish deli. If you don’t have a European deli handy, you need to buy pork loin chops, trim off the excess fat and beat it to death with a meat hammer. This tenderizes the meat and makes the meat thinner and quicker to fry.
Other necessary ingredients are; oil for frying, eggs, flour, what ever spices you like and bread crumbs. Depending on how many schnitzels that you are making, you might need two frying pans
Step 2: Setting Up the Coating Mix
You will need three large bowls, one for flour, one for beaten eggs and finally, one for the breadcrumbs.
If you are making up to five schnitzels, beat three eggs. Up to ten schnitzels, beat six eggs. I like to add my salt and pepper to the flour bowl.
Step 3: Dipping the Pork in Flour
Dredge each pork schnitzel, one at a time, into the flour. Use your hands to make sure that the entire schnitzel gets properly coated.
Step 4: The Egg Coating
Dunk the flour covered pork in the egg. For some reason, the egg never wants to cover the meat all in one go, so swish the pork around in the egg mixture a bit to ensure that it is properly covered.
Step 5: The Breadcrumbs
Finally, the breadcrumb coating. Use your hands to ensure that the schnitzel is completely covered. I like to bread all my schnitzels before I start frying them, that way my attention is not divided. you can see a finished breaded schnitzel in the second picture.
Step 6: Frying the Schnitzel
I’m sure that you’re smart enough when cooking with hot, superheated oil, but here goes.. The oil that you will be frying with gets VERY HOT and can burn you VERY BADLY!! Make sure to turn the frying pan handles towards the inside of the stove top to ensure that you don’t accidentally tip the pan over and spill burning hot oil all over yourself.
Now here comes the fun part! If you have a thermometer, the oil will be ready to use at 375 degrees. If you don’t have one, sprinkle a little flour into the oil. If it starts to fry, the oil is ready to use. With a pair of kitchen tongs, NOT your fingers, drop one schnitzel in the oil. Frying more than one piece will cause the oil temperature to plummet and the meat will not cook properly.
After about one minute, flip the schnitzel over and fry for another minute. Transfer your schnitzel to an oven safe pan lined with paper towels to drain any excess grease. Place the dish in the oven warmed up to the lowest possible setting. This will keep your schnitzels hot and fresh until you are finished cooking.
Enjoy your schnitzel, NOM NOM!!