Crispy Fried Pork Chops Jaeger Schnitzel Recipes

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CRISPY PAN-FRIED PORK CHOPS



Crispy Pan-Fried Pork Chops image

Coat pork chops with breadcrumbs and herbs and then crisp them to perfection in a skillet.

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 10

1/3 cup all-purpose flour, for dredging
2 large eggs
Kosher salt and freshly ground black pepper
1 1/2 cups fresh breadcrumbs
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
4 bone-in pork chops, about 1/2-inch thick and patted dry (about 11/2 pounds total)
Extra-virgin olive oil, for shallow frying
Cooked spinach, for serving
Lemon wedges, for serving

Steps:

  • Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
  • Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
  • Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

CRISPY PORK SCHNITZEL



Crispy Pork Schnitzel image

This is from Simply Recipes (in my opinion the best food blog out there!) www.simplyrecipes.com by Elise Bauer.

Provided by Queen Dana

Categories     Pork

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless pork chops, 1/2 inch thick (1 pound total)
1/4 cup flour
1 teaspoon seasoning salt (Spike or Lawrey's, or just substitute plain salt)
1/4 teaspoon fresh ground black pepper
1 egg, beaten
2 tablespoons milk
3/4 cup fine dry breadcrumbs or 3/4 cup panko breadcrumbs
1 teaspoon paprika
3 tablespoons canola oil, grapeseed oil or 3 tablespoons olive oil
3/4 cup chicken stock
1/2 teaspoon dried dill or 2 teaspoons chopped fresh dill
1/2 teaspoon salt
1/2 cup sour cream (full fat)

Steps:

  • Use a meat hammer to pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling.
  • Set out 3 shallow bowls. One with a mixture of the flour, seasoned salt, and pepper. The second with the egg and milk whisked together. The third with a mixture of the bread crumbs (or panko) and paprika.
  • Heat the olive oil in a large skillet on medium high heat. Dredge the cutlets first in the seasoned flour, then dip the cutlets in the egg mixture, and then into the mixture of bread crumbs and paprika.
  • Working in batches, sauté the cutlets for 3-4 minutes on each side. Remove the cutlets from the skillet and cover with foil or place in a warm oven to keep warm.
  • Add the chicken stock into the skillet to deglaze the pan, scraping the bottom of the pan to loosen the brown bits. In a small bowl mix the dill and salt into the sour cream. Stir the sour cream mixture into the chicken stock. Heat and stir until mixture thickens (do not let boil).
  • Serve the cutlets with the sauce, and lemon slices if you like.

Nutrition Facts : Calories 584.7, Fat 32.2, SaturatedFat 9.6, Cholesterol 187.8, Sodium 637.4, Carbohydrate 23.9, Fiber 1.4, Sugar 3.1, Protein 47

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