-paid partnership with Ohio Pork-
I am so thrilled to announce a NEW partnership in this space, with Ohio Pork. As a life-long Ohioan, it brings me so much joy to support Ohio Pork and introduce you all to incredible Pork recipes that inspire you to taste what pork can do! Nutritious, family-friendly and quick recipes that will quickly become staples in your home!
First up, a dish that is near and dear to my heart. It’s one of Dj’s favorites – Schnitzel! We have a lot of incredible local restaurants in the greater Cleveland area with the most delicious schnitzel and after Dj mentioned he was craving it all winter long I figured it was time to impress him with my own recipe!
Thinly pounded Centre-Cut Boneless Pork Loin Chop is breaded and fried till it’s golden on crisp on the outside. I love that it only takes a few staple ingredients to make this dinner! My Schnitzel takes center stage on our table, and we serve it with freshly squeezed lemon, a beautiful salad and roasted potatoes. YUM!
Pork Schnitzel
- 2-3 lb Centre-Cut Boneless Pork Loin Chop
- 2 cups all purpose flour
- 6 eggs
- 6 cups Italian seasoned bread crumbs
- Salt + pepper
- Flaked sea salt for finishing
- Vegetable Oil for frying
- First, you’ll want to pound out each pork loin chop until it is very thin, about 1/8 inch (the pork chop will expand 2-3x its original size, very wide and flat) season the pork with salt and pepper
- Next, set up your dredging station and get your stove top ready to fry
- 3 wide shallow bowls, one for flour, one for eggs, one for bread crumbs
- Prepare a cast iron pan with vegetable oil (enough to cover 1/2 way up the pork when frying)
- Take your thin pork cutlets, and one by one press into flour, shake off excess, directly dip into the egg to coat all sides and then press the pork into the breadcrumbs to coat the entire piece of pork
- Set breaded pork off to the side on a baking sheet, and do this to the remainder of the pork until all are breaded and ready for frying
- When ready to fry, turn the heat onto medium-high, and get the vegetable oil nice and hot for frying
- Place the breaded pork into the hot oil one at a time, and fry for 3-4 minutes each side until golden brown and internal temperature is 160 degrees
- Set the cooked pork schnitzel onto a baking sheet lined with a cooling rack and while it’s still hot sprinkle with flaked sea salt
You can keep the schnitzel on that very same baking sheer with the cooling rack on warm in the oven until you are done frying all of the schnitzel
Serve schnitzel with fresh lemon wedges – ENJOY!!
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