These Breaded Pork Cutlets were a bit thick for schnitzel… but … you can’t be too picky when getting pork cutlets… the problem is pork cutlets are tough to come by.. I rarely see them in the meat case even in New York… so I happily bought them when I saw them… thicker or not.. they were going in the cart..
You can request them from your butcher… I’m sure he will be happy to oblige.
To be a true schnitzel it should be a thin pork cutlet.. these were not thin… no amount of pounding would have flatten them enough to be traditional schnitzel in my book. So these are thick schnitzel… there I said it… for you purists.. consider them Breaded Pork Cutlets…. no matter what you call them… they’re delicious just the same…
Don’t know what capers are? Read a post I wrote last year about what they are… click here for it.
The capers are optional… my Mother never put capers on top of her schnitzel… but our favorite restaurant in Saratoga, NY, the Ripe Tomato puts them on top of their Pork Schnitzel… and we love it .. so that’s why they’re in this recipe…. you can omit them if you like.
Traditionally, these are fried… it’s best to do half butter half oil… the oil keeps the butter from browning too much and butter adds fabulous flavor… and yes I know frying is not the best for you.. but it does taste fabulous… so for a special meal.. you can splurge.. or… (continue reading)
You can use a cooking oil spray in your pan instead… and give the cutlets a light spray and cook them that way.. it does lighten the dish up considerably…. or… (keep reading)
You can bake them… line your baking pan with non-stick foil or use a truly non-stick baking pan.. spray it lightly with cooking oil spray… and give the cutlets a light spray… put in a preheated oven at 400 degrees F for about 20-25 minutes depending on how thick they are.
To further lighten up the recipe.. you can use Egg Beaters instead of whole eggs.
I drain the capers and sauté them quickly in the left over butter in the pan I cooked the cutlets in… the butter just gives them a wonderful flavor.
Figure one large pork cutlet per person.
This recipe is quick and easy… serve it with red cabbage, potato pancakes and apple sauce … and you will think you are in Bavaria!
Recipe: Breaded Pork Cutlets with Capers
All you need:
Plain bread crumbs (amount depends on the quantity of cutlets)… about 1 cup for 4-6 cutlets
2 eggs with a dash of milk, beaten
Flour seasoned with salt and pepper (amount depends on the quantity of cutlets)… about ½ cup for 4-6 cutlets
2 tablespoons butter
2 tablespoons olive oil
Lemon wedges (optional)
All you need to do:
Preheat the oven to 250 degrees F.
Set up 3 bowls (wide bowls, if possible).
In one bowl, mix the flour, salt and pepper.
In another bowl, beat the eggs and milk until well combined.
In another bowl, add the bread crumbs.
Dip the cutlets, one at a time, first in the flour (make sure the entire cutlet is covered in flour).
Then dip the floured cutlet in the egg mixture.
Then dip the cutlet in the bread crumbs, covering the cutlet completely.
Place on a plate and repeat the steps until all cutlets have been breaded.
At this point, you can cover the cutlets and store in the refrigerator until you’re ready to fry them.
When ready to fry, heat a large skillet on medium high heat.
Add the butter and olive oil to the skillet. Do not let butter burn.
When the butter is melted, add the cutlets to the skillet.
Cook until the bottom is brown and crispy (about 3-4 minutes).
Flip the cutlets and cook the other side until brown and crispy (about 3 minutes) and pork is cooked through.
Remove cutlets from the skillet and lay on paper towels to pat off excess grease.
Put the cutlets on a oven proof plate and keep warm in the preheated oven while you cook the remaining cutlets. Cover loosely with foil…. you don’t want moisture from the steam to make the cutlets lose their crispiness.
Drain the capers and sauté them for a minute or two in butter.
Remove with a slotted spoon and sprinkle them over the cutlets.
When ready to serve… garnish with lemon wedges.
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