With Social Distancing now seemingly in full swing, I want to give everyone a few recipes you can likely do with the ingredients you stocked up on or already have in your pantry anyways. First up is one of Rob’s favorites: Schnitzel. He orders it almost any time he sees it on a menu. This one is a good use for pork chops or chicken breasts and eggs (based on what I’ve seen chicken and eggs are likely in you fridge/freezer).
It’s a pretty basic recipe when you think about it, but it can be a little tricky to get just right. We originally tried making it with panko and that didn’t quite seem right. We then switched to regular bread crumbs, still not quite there. So we decided why not try both? Turns out, that did the trick for the basic texture.
The other thing we decided to try was double breading. It’s a similar concept to a double batter, but you dunk in the liquid (egg in this case) twice. It really helped to ensure a solid coating of breadcrumbs that you want. I also like to fry the pork in a combination of oil and butter. While cooking, there is a good chance you will need to add more oil or butter, the breadcrumbs just suck that stuff up.
The other key to schnitzel? You really need to get it pounded flat. Try and start with relatively thin cut boneless pork chops or thin chicken breast. Then try to pound it to a consistent thickness of about 1/4 inch or less. This can be a pretty fun aspect of making schnitzel. Had a rough day? Take it out on that meat. We also started with some really high quality Berkshire Pork from a local butcher that was well marbled and tender to start with.
One thing that drives Rob nuts about schnitzel though is how hard it is to photograph in an interesting way. While delicious, its not really “fine cuisine” and doesn’t really look “pretty.” While he loves food like this, he struggles with the pictures (he is a perfectionist after all). The pictures for this post were taken on probably our 4th or 5th attempt.
- 4 Pork Cutlets or Chicken Breast pounded thin
- 2 Eggs Whisked
- 3 Tsp Paprika
- 1 Lemon Zested
- 3 Sprigs Thyme Leaves removed
- 2 Cups Regular Bread Crumbs
- 1 Cup Panko
- 2 Tbs Butter
- 1 Tbs Olive Oil
- Salt & Pepper
- 1/3 Cup White Wine
- 1 Tbs Dijon
- 1/3 Cup Chicken Stock
- 1 Tbs Flour
- 1 Tbs Butter
- Mix the eggs, half the paprika, and salt/pepper. Mix the bread crumbs, thyme, other half of the paprika, and lemon zest.
- Coat the pork in a light coating of flour. Dip the pork in the egg mix, then the breading, back into the egg, and a final bread coating.
- Heat the butter and oil in a skillet over medium-high heat.
- Cook each side for about 4-5 minutes until crispy and golden brown.
- To make the gravy, deglaze the pan when the pork is done with the wine. Add the dijon and stock, stir to combine. Reduce heat to medium. Whisk in the flour slowly to prevent clumping. Allow the sauce to thicken. Add the butter at the end.