A classic Midwest meal that I absolutely love, is wiener schnitzel. I mean, how can you go wrong with schnitzel, just saying the word makes me smile. Schnitzel! It's a thin piece of pork, breaded and then fried. I use boneless pork chops which I butterfly in half and then pound thin slightly. Doing this also makes a few pork chops stretch to feed a whole family.
3 boneless center cut pork chops (1 lb.)
1 Cup bread crumbs
1/4 T garlic
1/4 T black pepper
2 TB butter
3 TB oil
1/3 cup milk
- Cut pork chops in half. Lay boneless center-cut pork chop flat on your cutting board. Lay your hand on top, take your knife and cut into two separate the cutlets. Salt and pepper each side.
- Mix egg and milk together in one bowl and mix bread crumbs and spices together in second bowl.
- Dip the pork into the egg and milk mixture and then into the bread crumbs, back into the egg in milk mixture and finally back to the bread crumbs. Lay on a plate while you finish the rest.
- Heat oil in a large, heavy bottom pan. Add oil and add butter, and let warm for a few minutes.
- Lay your pork in the pan and fry for 4 minutes on each side, until golden brown. Remove the pork and place on a wire rack.
- Sprinkle with salt.
Serve alongside spaetzle and mushroom gravy.