My Version Of Pork Schnitzel

First time I had pork schnitzel was in a local Swiss restaurant and was surprised how good it was. Growing up it was breaded pork chops, which are good but schnitzel may be similar but it is different. I have had it with gravy and without, both are good. I prefer it without the gravy because with the gravy about halfway through the meal the schnitzel becomes soggy. The gravy does add flavour to the schnitzel but only once in a restaurant did the gravy come on the side so you could use a little at a time.

Since I didn’t have gravy with it tonight I took a different route to get lots of flavour. This works also with chicken, turkey, or veal. Since I really like schnitzel I made 3 of them because The leftover makes a great sandwich with some thinly sliced dill pickle or sour kraut.

3 loin pork chops about 3/4 inch thick pounded out to about a little less than a 1/4 inch thick.

1 and 1/2 cups bread crumbs

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 teaspoons mustard powder

1/2 teaspoons thyme

2 teaspoons paprika

2 eggs beaten with 1 tablespoon water

1/2 cup of flour

2 tablespoon butter

1 tablespoon olive oil

salt and pepper to taste

Mix bread crumbs, salt, pepper, garlic powder, onion powder, mustard powder, thyme, paprika together in a bowl. Salt and pepper the chops, coat with flour, dip in the egg then into the bread crumbs and press them in. Place on a plate and refrigerate for at least one hour. Preheat a frying pan on medium heat with the butter and olive oil. Place coated chops in the frying pan and cook for about 4 minutes until golden brown. Turn the chops and cook for about 3 minutes. Drain on paper towel for about 30 seconds and serve.