October Fest!

Schnitzel

It's that time of year again!  Time for beer, pretzels and all things German! 

I decided to try my hand at Schnitzel for the very first time.  I found a few recipes online and they looked pretty good.  So I took them and tweaked them a bit and came up with one of my own.  Let me tell you, this was HUGE hit with my hubby!!!   He's not a very adventurous eater.  While he will go for some unusual things (like alligator) occasionally, he prefers to stay within his realm of things he knows.  Schnitzel was NOT in that realm!  It was a completely different taste, but it was wonderful!!!

Ingredients:

4 boneless pork chops

¼ cup all purpose flour

1 teaspoon Kosher salt

½ teaspoon fresh ground black pepper

2 large eggs beaten

¼ cup milk

2 cups Panko bread crumbs

1 teaspoon ground nutmeg

¼ cup butter

¾ cup chicken stock

1 teaspoon dry dill

½ cup sour cream

Directions:

Place pork chops between two sheets of wax paper and pound with a meat tenderizer until about 1/8 inch thick.  Trim any fat from the edges and make a few small slits around the edges to prevent the pork from curling up during cooking.

Combine flour, a pinch of salt, a pinch of pepper, and a pinch of nutmeg; whisk together in a shallow bowl.  Whisk together the eggs, milk, a pinch of salt, a pinch of pepper, and a pinch of nutmeg in a second bowl.  In a third bowl, whisk together Panko bread crumbs, a pinch of salt, a pinch of pepper, and a pinch of nutmeg.

Dredge the pork chops in the flour, dip them in the egg mixture followed by the Panko bread crumbs. 

Melt butter in a large non-stick skillet over medium-high heat.  Arrange no more than two pork chops at a time in the skillet, cook until golden brown and no longer pink inside, about 3 to 4 minutes on each side.  Remove and keep warm in the oven. 

Pour chicken stock into the skillet used to cook pork chops. Reduce heat to low and scrape up any brown bits in the bottom of the pan.  As the stock simmers, mix the dill and sour cream together in a bowl.  Whisk about ¼ of the sour cream in to the stock at a time and whisk thoroughly after each addition.

Allow sauce to simmer and reduce for about 5 minutes.  Serve over schnitzel with lemon wedges.

Serves 4.