#1 Pound chops with mallet, gash edges, salt and pepper both sides. Beat 2 small eggs to liquid, adding some cold water. Cover a large plate or board with flour and another with fine homemade breadcrumbs.* In a large skillet (use two if you have 6 or 8 chops to fry) heat about 1/4+ inch of Crisco or oil — dredge chops well with flour, dip one in egg mixture, hold with fork till nothing more drips down, (if chops drip too much when covering with bread crumbs they get soggy) cover chops with breadcrumbs, patting in with hand and then shaking off the loose crumbs. Continue until all are breaded; keep separate on a plate or cookie sheet.
Put one large chop or 2-3 small ones in hot fat over medium-high heat. Fry until the bread crumbs turn to a nice light brown, turn to finish. Line a tin or cookie sheet with kitchen paper to absorb excess fat and keep chops warm in the rear of the oven. (Not much higher than 250 degrees) In case fat gets too brown with loose crumbs, pour out, clean with paper towel and replace with new Crisco. I also remember that lemon juice would be sprinkled over the chops, or a touch of paprika.
Not the healthiest chop in the world but it tastes great, and I make it once a year to remember her. Usually served with a German sliced and chived potato dish — nearly a warm potato salad, beans and warmed apple sauce. The pork chop would be sprinkled with lemon juice just before serving! My only addition being that I always add 1 tsp. of good paprika to the egg mixture. By using Crisco or Lard you get the best crusts! (Hard to find nowadays)
Cucumber salad and a potato salad went with this course. Green beans or other mixed vegetables were served as well.
We always had applesauce as a dessert. Apple slices fried in butter would also be nice — arrange around the chops on the platter.
I found umpteen other recipe’s out there that looked very good! Probably the best source for schnitzel recipe’s might be this book (The German Cookbook by Mimi Sheraton, 1965) I downloaded dozens of recipe’s from the internet, most came from this source. Instructions are like my mothers – I like the description of fat deep enough “for the cutlets to swim.” My mom’s recipe actually suggested 1/3 of an inch. Egad! *I would be assigned the task of using the rolling pin to smash the bread crumbs, when I was a little tyke.
#2 FURTHER DIRECTIONS: Updated from the lard one. (Herb)
Marinate 6 pounded cutlets in lemon juice for 30 min; sprinkle with salt. Place a cup of flour on a plate or a piece of waxed paper; beat 2 eggs in 2 Tbsp cold water and optionally beat in 2 Tbsp salad oil for a more secure and crispier breading. Have a cup of fine dry breadcrumbs ready in a plate or on a piece of waxed paper. Dip the cutlets lightly into flour, then the egg mix. Let the excess egg drip off, then dredge in the crumbs. Let stand 15-30 min.
Heat enough fat in a large skillet for the cutlets to swim. do not crowd them. Put schnitzels in the pan only when the fat is very hot. Fry on the first side until golden brown. Turn with a spatula; do not pierce with a fork. Fry another 4-6 min until golden brown. Hold in a 250-275 oven until the rest are done.”
The following book holds the following recipe’s!
Schnitzel a la Holstein: Cheese schnitzel: >Naturschnitzel: Almond schnitzel:Hunter’s schnitzel: Cream schnitzel: Swabian schnitzel: Paprikaschnitzel: From: The German Cookbook by Mimi Sheraton, 1965
“Wiener” Schnitzel, named for the capital of Austria – Wien. A Weiner is a person who cries or laments. One can also make Chicken Schnitzel.
Interesting disease update on Pork, especially for you sausage eaters. Think about what just went through those casings. Worse yet, industrially fed pork may not be good for you. I suffered a rather severe stomach problem with permanent complications that I suspect was caused by Pork. Not because I didn’t cook it well enough, but it was how I handled it while it was raw. With all raw meat, you better remember to thoroughly wash your hands with soap and HOT water.
(C) Herb Senft 2014
Eat The Enemy: A More Sustainable Alternative To Your Pork Chops – Wild Boar!