Last week I was feeling a bit blah. I couldn’t think of anything new to make, so I went blog surfing and I hit my good friend Julie’s blog over at Mommie Cooks and she had recently made some schnitzel. Hmmm, schnitzel? Ok, even the word is funny. Say it with me…schnitzel…draw it out like…shniiiiiit-seeellll. What? I’ve never really made schnitzel, in fact, I wasn’t 100 percent sure what it was made out of. All I could think of was that hot dog place, which as far as I can tell has absolutely nothing to do with schnitzel whatsoever. Anyway, I read up and made the stuff, turns out it’s really really good. The hubs was moved, moved I tell ya…You gotta try it. See what I found out below there…
Little bit of history for you this fine Monday morn. What the shiznet is a schnitzel? Well, it is quite simply a breaded veal cutlet, or any pounded thin cut of meat. Yup, that’s right, all the Italians out there are talking at the computer with their hands screaming, hey we invented cutlets, but au contraire mon frere, or in this case mein bruder, as the Germans whipped these bad boys up centuries ago. Check out what Miriam-Webster says about zee schnitzel…
Main Entry: schnit·zel
Pronunciation: ˈshnit-səl
Etymology: German, literally, shaving, chip, diminutive of Schnitz slice, from Middle High German snitz; akin to Old High German snīdan to cut, Old English snīthan, and perhaps to Czech snět bough
See, how cute is that? It means little slice. And it is a little slice, it’s a little slice of heaven! I made ours out of some pork chops that were on sale and threw them over a big salad. Totally cost effective and delicious all at the same time. The hubs ate 4! Here’s how you make them.
Fitzpatrick’s Fo’ Shizzel my Pork Schnitzel
8 thin sliced pork chops pounded thin
2/3 cup flour
1 t garlic powder
S&P
2 eggs beaten
1/2 cup milk
1 1/2 cups panko bread crumbs
4 T olive oil divided
2 T butter, divided
2 sprigs of thyme, divided
2 cloves garlic whole, divided
1 lemon cut into wedges
Set out three bowls to make your breading stations. In the first bowl combine your flour, garlic powder, and S&P. In the second bowl, combine your eggs and milk, the panko bread crumbs in the third. Start my dredging your cutlets in the flour. Shake off any excess then dunk them into the second bowl of eggs and milk. Finish off by putting them into the third bowl with the bread crumbs. Place them on a baking sheet or cutting board and let them sit for about 10 minutes.
In a large skillet put 2 T of oil and 1 T of butter over medium high heat along with your 1 garlic clove and thyme sprig. Once the oil has heated up remove the garlic and thyme and add in 2 cutlets. Cook for about 3-4 minutes keeping an eye on them. Flip them when they are golden brown, cook for an additional 3-4 minutes. Remove from heat and sprinkle with salt. Set under some tin foil to keep warm. Repeat with 2 more cutlets. Toss out your oil and butter and start fresh heating remaining 2 T of oil and 1 T butter and garlic and butter. Repeat process for the remaining cutlets. Squeeze some lemon over all the cutlets and serve immediately with additional lemon. SOOOOO good!
Related posts:
You know what’s just as fun to say? Strudel!
Oooh! I love schnitzel! Thanks for the recipe! Anything thin, breaded, and sauteed/fried is great in my book.
Yay! I’m so glad you tried it loved it! I am such a sucker for schnitzel; it’s delicious! Would you mind if I shared your picture over on my blog and linked back to you?
I hope you had a great Mothers Day and those three boys of yours treated you like the queen you are!
okay so all these years I thought Schnitzel was a dessert. LOL!!! good lord…it’s even better!
This looks delicious! Fried meat? How can you go wrong!!!
My husband would LOVE that. He LOVES German food.
My Nana was German, and she schnitzeled EVERYTHING. Don’t believe I’ve ever tried pork chops this way. Sounds delish…thanks!
Yum that looks SO good! It’s making my tummy growl!
I love schnitzel. Plus you can bang your frustrations out on the meat.
LisaDay
Sounds yummy… now that I know what it is!!
That’s what schnitzel is? I had no idea!
Hi Alex, just dropping by to tell you I got your email. I don’t have an address for you. Bummer. Thanks for dropping by with the news. Please send me your address so I can give you my info.
I believe I have only had Schniztels once at Arnold’s restaurant in Santa Monica (Schatzy’s…I think…spelling?) It was great. BUT hubby won’t eat it and nether will the kids. Your food photos are fabulous! Linky party is on at my place on Friday!
LOL Love the title! You crack me up! And the dish looks delish!
man that looks sooo good, thanks for the recipe! love the recipes name!
would love to hear what you have to say about the recipe cards!
on another note….still waitin for my review sista!
hope you had a good mom’s day! (you could celebrate your mom on your blog on her b.day!)
Oh, Alex! Girl, I’m so glad this is pork and not veal! I have vendetta about veal! Vendetta! Not that I eat pork, but I understand why people love its inherent deliciousness. And this looks so wonderful. I wonder if one could do something like this with turkey breast? Hmm? I’m gonna ‘google’ it…
Oh my gosh that looks good! Alex, I think you might be the diet devil.lol
Girl your recipes are sinfully good!
OMG, YES the word IS funny. In fact, 2 yrs ago on an anniversary trip to a horse farm/guest ranch owned by Germans, we had schnitzel our 1st day. We kept saying the name over and over again the whole trip but in funny voices. Weiner Schnitzel. Weiner Schnitzel. I forget why the weiner was in front of it though.