One of my favourite things about fall is the number of festivals celebrating harvests and fresh produce. With harvests comes drinking and the greatest celebration of beer, Oktoberfest. I am not doing anything for Oktoberfest but for Wednesday night’s dinner I made Schnitzel in honour of it.
1. I should have hammered out my meat so it was thinner and would have fried better. I also should have used vegetable oil because it has a higher burning point than olive oil. I made a mess of my pan and my coating flaked off. This was also because I didn’t continue to add oil between batches of pork and I didn’t follow the recipe and use enough oil. Win.
2. Make sure to have a fresh lemon to spritz on this pork. It will add a little fresh zing to it.
3. The suggested salad was great – it was cool, fresh and light. This would be a perfect salad to enjoy in the summer. It is also incredibly easy to make.
GC has voted this recipe a make again so that should be a vote of confidence for people. Recipe is below the cut and happy munching!
8 pork-loin centre chops, about 600g
1/2 tsp salt
1 cup bread crumbs
1/2 cup regular sour cream
2 tbsp chopped fresh dill
1 tbsp white vinegar
1/4 tsp salt
1 English cucumber, thinly sliced diagonally
1. Stir sour cream with dill, vinegar and salt in a medium bowl until combined. Season with pepper. Add cucumber and stil until coated. Cover and refrigerate up to 15 minutes before serving. Best used the same day.
2. Lay 4 chops between 2 pieces of waxed paper. Using a rolling pin or mallet, pound chops until they are 1/4 inch thick. Transfer to a large baking sheet lined with paper towels. Repeat with remaining chops. Pat them dry with paper towels, then season with salt and pepper.
3. Heat a large non-stick frying pan over medium-high. Add enough oil to reach 1/8 inch up the side of the pan, about 1 cup.
4. Whisk eggs in a shallow, wide bowl. Pour bread crumbs onto a plate. Dip each chop in egg, then in bread crumbs, coating both sides. Transfer back to baking sheet.
5. Add 3 or 4 chops to hot oil in pan. Do not crowd pan. Cook chops until golden brown, about 2 minutes per side. Transfer t a fresh paper-towel0lined platter. Repeat with remaining chops. Serve with cucumber salad and a lemon wedge.