Schnitzel nite!

Wiener Schnitzel is a famous Austrian dish, thinly pounded veal coated in breadcrumbs, fried lightly in butter and served with a wedge of lemon and potato salad or boiled potato with butter and parsley. Its variation will be Wiener Schnitzel Art, which is made of pounded pork cutlets, largely popular in Germany.

When I was young and have no sense of where my food comes from, I used to love veal. After all, they are tender and for some reason, it tasted milky. Well, I was young and kids do love their milk. Upon knowing how young cattle are raised for veal, I decided to stop eating veal. In a strange way, I believe that animal has be treated right even when I give thanks for their sacrifice. Let just say that I want them to at least have a few years of normal life before its ultimate sacrifice for our survival.

It was nice to find out that I can have Wiener Schnitzel Art. Though the pork can never be a good substitute for veal, I have to say I can eat it with good conscience. Part of the appeal of Schnitzel is the time saving aspect. Believe it or not, if you have no time for elaborate cooking on a weekday, make Schnitzel. It is the easiest meal you can ever make for your family. (Did I ever mentioned that I loathe fast food? Probably a good thing.)

All you need is boneless pork chops and you are good to go. This is a fool proof recipe even for the most novice cook.

Wiener Schnitzel Art
Serves 4-5


Ingredients
4 boneless pork chops (about 1-inch thick each)
1 1/2 cup plain breadcrumbs
2 large eggs
1/2 cup flour
1 tsp parsley, preferably dried
6 tablespoon of canola or vegetable oil
salt and pepper

Directions

Step 1: Make sure that pork chops are thoroughly defrosted. 

Step 2: Make a slit in the middle but do not slice all the way through. Leave about 1/4 inch space so that the pork chops are still attached.

Step 3: Open  the pocket

Step 4: Extend the pork chops to the spot where it is still attached together

Step 5: Turn the pork chops so that the outer side is facing you

Step 6: Pound the pork chops lightly using a mallet or the back of a heavy pan

Step 7: Do not over pound. All you want is to flatten the pork chops enough. Ensure that the pork chops is at least 1/8 inch thick after pounding.

This is how it should look after pounding

Step 8: Season pork chops with salt and pepper
Step 9: Prepare three dishes. One for flour, one for the egg wash and one for the breadcrumbs. Season all three with salt and pepper. Mix well. To the breadcrumbs mix, add in a teaspoon of dried parsley. Mix well.

Step 10: First, coat the pork lightly with flour. Dip it in the egg wash followed by a coating of breadcrumbs. Do not press too hard on the pork chops when coating with breadcrumbs. You will only need a light coating of breadcrumbs on the pork chops.

Step 11: In a skillet, heat 4 tablespoon of oil over medium high. Once oil is hot enough (but not smoky), start frying the pork chops in batches. Do not overcrowd. Cook for about 3-4 minutes per side. Turn over once. Drain on paper towel or a wire rack. Add more oil if necessary.

Step 12: Serve with a side of rice, pasta, potato salad or bread.