Okay, let's get this straight, the Sound of Music song needed a word that rhymed with strudel, so it was decided to be noodles.
It's just a song, a good one, but just a song nevertheless.
We have never seen Schnitzel served with noodles, even though we may give it try.
We simply love Schnitzel, but it's the German Schnitzel we love most, its the quintessential German dish.
Schnitzel is traditionally served with Spätzle and gravy, fries, German vinegar-based potato salad and a green salad.
It isn't veal were using, it's a pounded out, very thin, no more than 1/4 inch thick boneless pork chop.
You want the chop thin because you’ll need to fry it at high heat quickly to get that delightful crispy crust and it will be cooked all the way through.
The easiest way to pound the pork chops is to lay them between two pieces of plastic wrap.
Be sure to pound them using the flat side of a meat mallet.
Now, sprinkle some salt and pepper on the chops.
You'll need three bowls, filled with flour/salt, lightly beaten eggs, and plain breadcrumbs.
Dip the pork into the flour, coating all sides.
Next dip the pork into the egg mixture, coating all sides.
Then coat the pork with the breadcrumbs.
Immediately fry the Schnitzels.
If the chops sit in coating too long they won't be as crispy.
You need just enough oil so that the Schnitzels can float a little.
The oil should be around 340ºF – test it with a candy thermometer.
When the oil is hot enough it will actually penetrate the coating less and you’ll end up with a nice crispy coating.
The chops will be tender and juicy and delicious.
Move them to your serving plates add slices of lemon and fresh parsley sprigs. Serve immediately with Spaetzle, French fries, or German potato salad, green salad and noodles. (Just kidding)
Ingredients
4 boneless pork chops
salt and freshly ground black pepper
½ cup all-purpose flour combined with 1 teaspoon salt (we use Kosher salt)
2 large eggs, lightly beaten
¾ cup plain breadcrumbs
Instructions
Place the pork chops between two sheets of plastic wrap and pound them out until just ¼ inch thick with the flat side of a meat tenderizer.
Season both sides with salt and freshly ground black pepper.
Place the flour mixture, egg, and breadcrumbs in 3 bowls.
Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage.
Fry immediately.
Make sure the cooking oil is at least 330 degrees F.
Fry the Schnitzel chops for about 3 minutes on both sides until a deep golden brown.
Anyway, that's how we make Schnitzel.
We want to do it the right way, we hope we do anyway, we want to honor this German classic with respect.
