Wiener Schnitzel vom Schwein

Happy Groundhog's Day! 

6 more weeks!!

You're probably thinking to yourself, what the heck is this post about! Well, let me tell you! It's about schnitzel! If that's a word you haven't heard of that before, basically it is meat that has been pounded thin, coated in bread crumbs, and then fried.  In its truest form, the meat should be veal. But in many places, it is now made with pork and sometimes beef. But apparently in Austria by law it must be called "Wiener Schnitzel vom Schwein"  the vom part meaning from pork. 

So enough of the boring history lesson. It's absolutely delicious, so let's get to it!

Ingredients

1/2 cup flour

1/2 packet of dry onion soup mix

2 eggs

1 cup bread crumbs

6 boneless pork chops

2 tbslp oil 

Step 1: Combine flour and onion soup mix

Step 2: Pound the pork chops very thin. If you have a mallet that's obviously the best choice. if you don't have one, use a rolling pin, or even the bottom of a heavy pan. Wrap the meat in a sheet of plastic wrap so you don't get meat splattered on your face and counters.

Step 3: Dip the chop in the flour mix

Coat the chop thoroughly

Step 4: Beat the eggs until its well mixed. Then dip the chop in the beaten egg.

Some people add milk to the egg, but I don't think it's necessary

Coat thoroughly

Step 5: Dip the chop in the breadcrumbs

You can use plain, italian or panko crumbs

Step 6: Heat about 2 tbslps oil in a pan and put chops in when oil is hot

Step 7: Fry for about 4 - 5 minutes a side, until it is browned

Apparently the temperature for safely cooked pork has been lowered to 145 degrees F, but I still cook it to 160. And it tastes delicious.

Step 8: Serve and Enjoy! Trust me this is one delicious dish!

I made a side salad, and a spinach and pasta side dish. I also sometimes use A-1 sauce as a dip, but it is not required.