Pork Schnitzel
2 cups flour
2 cups breadcrumbs
3 eggs
Salt and pepper to taste
Dash Tabasco Sauce
8 slices Baby Swiss or Gruyere cheese
Lemon wedges
1/8 cup olive oil
Break eggs into large bowl or pie pan. Add Tabasco sauce, salt and pepper and beat until fully mixed. Dredge chops in flour, dip in egg mixture, and then dredge in breadcrumbs. Arrange on plate.
Chill in refrigerator for 1 hour.
In large pan, add oil and heat until oil is hot but not smoking. Add four of the pork loin chops.
Fry for about two minutes per side or until golden brown. Place on platter and top with cheese. Continue until all chops are done.
Serve with lemon wedges.
Note: I like to use a sheet pan and set my oven to 170. Although the chops fry up very quickly, the warm oven will help to keep everything warm and will aid in melting the cheese.
©2009 Debra Shiveley Welch
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Published by Debra Shiveley Welch
The Columbus, Ohio native is a winner of the Faithwriters Gold Seal of Approval - Outstanding Read Award, Books and Authors Excellence in Literature, Best Non-Fiction Book 2007and AllBooks Review's Editors C... View profile
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3 Comments
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Try it with chicken!
Sounds interesting. My husband would like it, but unfortunately I cannot eat pork any longer.