A few years ago Raf and I went to Germany for our friend’s wedding. After the wedding we traveled about the country exploring the different areas of Germany and their cuisine. In the gorgeous city of Wiesbaden which is well known for its hot springs, we walked into a German bar and enjoyed a typical German meal. Although Wienerschnitzel is known to be an Austrian favorite we savored the delicious thin breaded veal in this delightful bar. Since then I have made quite a few schnitzels! Pork, chicken and veal…This recipe is very easy to make and can be done in under ten minutes! I usually serve it with German potato salad or make a gravy and serve it over mashed potatoes. You’ll find it delicious with any accompanying side!
6 boneless pork chops, relatively thin
salt & pepper
1/2 cup flour
1/2-3/4 cup breadcrumbs
1/2 teaspoon nutmeg
2 tablespoons extra virgin olive oil
To tenderize the pork chops, place one at a time in a large ziplock baggie and pound with a mallet until thin. Season pork chops with salt and pepper. Place the flour on half of a large platter and breadcrumbs on the other half. Sprinkle breadcrumbs with nutmeg.
Heat the olive oil in a large skillet on medium-high heat. Whisk egg and pour into another platter. Dredge the seasoned pork chops in the flour, then the egg then the breadcrumbs. Add more breadcrumbs if needed; sprinkle with a little more nutmeg too! Add the pork to the hot skillet and cook 2-3 minutes on each side.
That’s it! Wasn’t that the easiest pork to make ever!?