Main Course

Wiener Schnitzel



  • 4 boneless pork loin chops (about 5-6 ounces each)
  • 1 1/2 cups all-purpose flour
  • Salt along with freshly ground black pepper
  • 2 significant eggs
  • 1/2 cup milk
  • 4 cups plain dried bread crumbs
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1 sprig thyme
  • Lemon wedges
  • Directions

    1. Placing each chop between 2 blankets of plastic wrap plus gently pounding them out with the flat side of your meat tenderizer until they are a good 1/4-inch thick.
    2. Put the flour in a cursory dish and season together with salt and pepper.
    3. ?Whisk the offspring and milk in one more shallow dish and time with salt and pepper.
    4. ?Put the bread crumbs in a third dish and again season having salt and pepper.
    5. ?Lightly dredge each piece associated with pork in flour, then within the egg and finally into the loaves of bread crumbs, pressing the loaf of bread crumbs onto the pork softly so they have a nice even coating.
    6. ?Lay the breaded crazy chops in a single layer with a plate lined with parchment plus refrigerate, uncovered, for Ten to twelve minutes to allow the finish to dry out a little and also adhere to the pork.
    7. ?Heat essential oil and butter in large nonstick skillet over medium-high heat.
    8. ?Add some thyme sprig and let it fry for about 1 minute to infuse the particular oil.
    9. ?Remove the thyme sprig and arrange. Gently lay the chops into the pan and make until golden brown and also crispy, about 3 min’s per side.
    10. ?Remove in order to paper towels to drain. Season using salt and transfer to a serving platter while even now hot.
      Garnish with lemon wedges and the fried thyme sprig previous to serving.

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