Schnitzel is typically veal or pork sliced and pounded thin. I often use pork tenderloin because it is lean and super tender and one tenderloin is perfect for two people. This schnitzel is made from pork loin chops. They were sliced and then butterflied and perfect for my house because there were two in the package. I pounded them very thin and created this thin, gigantic schnitzel that Big Pete loved. (because he is BIG and loves anything made his size!)
You will need:
- 2 pork loin chops – butterflied and pounded thin
- 5 crackers – your favourite kind
- 1/2 cup breadcrumbs
- 1 tsp Italian seasoning
- 1 tsp onion powder
- 2 tbsp grated Parmesan cheese
- salt/pepper – 1/4 tsp each
- 1 egg
- 1/3 cup flour
- vegetable or olive oil for frying
- lemon wedges for serving
Step 1: Take your pork loin chops and remove the fat. (before or after pounding) Place the chops in between two large sheets of plastic wrap. They will get at least triple in size. Pound until quite thin and gigantic in size!
Step 2: Prepare your breadcrumb mix. In a plastic bag add your favourite crackers (mine were a whole grain Dare cracker with seeds) bash the bag to crush the crackers into crumbs.
Step 3: add the crackers, Italian seasoning, onion powder, Parmesan cheese and breadcrumbs to a plate. Mix with your hands to combine.
Step 4: in a bowl whisk egg and 1 tsp water.
Step 5: add flour, salt and pepper to another plate. Mix.
Step 6: take your gigantic pork schnitzel and pat in flour on both sides.
Step 7: add the floured pork to the egg wash and coat, then press into the breadcrumb mix and coat well on both sides.
Step 8: in a large pan heat oil (I use olive oil for almost everything except deep-frying which rarely happens and in that case I use Grapeseed oil) Pan fry the pork on a medium/high oil (not too high to avoid burning) until browned on both sided. These are so large you can only cook them one at a time.
Serve with wedges of lemon and additional salt and pepper to taste.