As the days get shorter and the weather gets cooler, my mind turns toward my favorite comfort foods. My husband is a big fan of Oktoberfest and was actually able to visit Munich for the event one year. I've always wanted to create our own little Oktoberfest each Fall, and this year I actually did! Traditional breading is out for me since I'm gluten intolerant, but using Pork Panko I was able to create a delicious, crispy, gluten-free schnitzel. Hope you enjoy!
Ingredients and Amounts:
- 4-5 boneless center-cut pork chops
- 1/4 cup milk
- 1 large egg, lightly beaten
- 3/4 cup Pork Panko
- 1/2 tablespoon parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
And just in case you're wondering, YES, the salt absolutely has to come out of a fox. It doesn't count otherwise.
Using a meat mallet, pound the chops until they are about 1/8" thick. Feel free to think about your morning commute during the process.
In one bowl, lightly whisk the egg and milk together. In a second bowl, combine Pork Panko, parsley, garlic, and pepper.
Season the pork chops on both sides with salt. Next, dip each pork chop in the egg mixture before evenly coating each side with the Pork Panko seasoning.
Heat the oil in a large skillet on medium high heat. Once hot, place pork chops in the pan and cook about 2 minutes per each side, or until the meat is white and the breading is crisp and golden (If you have a meat thermometer, pork should reach 160 degrees when done).
Voila! Delicious Pork Schnitzel that's healthy and quick. Perfect for a weeknight dinner!