Pork Schnitzel

Schnitzel is awesome and it’s so hard to mess up. Traditionally schnitzel is with a veal cutlet. I don’t really love veal or the idea of it so I went with pork instead. Using a boneless pork chop cut, you can flatten this out and make a great dish. There’s pasta and fries involved? I’m in.

This is so easy to make and so ultra satisfying, you’d be silly not to try this the next time you have some pork chops (or pork loin).

The pasta and fries just take this dish over the top and make it a satisfying and more importantly comforting dish.

Recipe

Ingredients

2 Pork Chops (bone out)

1 Package Angel Hair Pasta (This is only about 10 oz.)

1 Potato

Parmesan Cheese

Olive Oil

1 Cup of Breadcrumbs

2 Eggs

1 tsp. Salt

1 tsp. Pepper

1 Cup of Peanut Oil

Method

First set up your breading station (1 plate for the breadcrumbs  & 1 for the eggs). Take a meat tenderizer and pound your pork chop flat. I recommend putting a piece of plastic wrap over the pork chops so you don’t get a splash of meat juice in your face.

Once your pork chops are flattened, dip them in the egg and then the breadcrumbs. Heat your peanut oil in a cast iron skillet that’s relatively deep. Make sure your peanut oil is about a 1/3rd of the way up.

Once your oil is hot enough, add your pork chops slowly into the oil. Let it cook on one side for about 3-5 minutes. Watch for the side that is in the oil to turn golden brown. Then carefully flip the pork schnitzel and brown the other sides. Cook for another 3-5 minutes.  Once both sides are browned, place in a oven dish and place in your oven and cook on 300F (for about 10 minutes).

While the schnitzels are cooking through, quickly get your fries cooking. I simply sliced some potatoes and put them into the already hot oil. Cook them for about 10 minutes.

As they are cooking, start your pasta, get your water boiling, then add salt, and your pasta.

Once everything is cooked through, toss your pasta with olive oil and Parmesan and enjoy!