[imcarthur]

Puffy Pork Schnitzel

Here’s a very basic recipe that highlights the basic ‘breading’ process. You can bread almost anything: pork or veal scaloppini, chicken fingers, various veggies, fish (although batter is better imho). This particular recipe is from my Hungarian wife but I have been breading meats since I was a wee babe. Pork Schnitzel is a staple in Eastern Europe with veal common in the more affluent Austria & Germany. Kids love it. Adults love it. Even my near-vegetarian daughter loves it, but she was raised on it. I’m making it for Easter dinner tonight.

Meaty pork loin – all external fat removed – 4” or so for a family of 4
Bread Crumbs
Flour
Salt
White Pepper
Eggs
Oil for frying

As for the quantities for all of the above: enough

The key to perfect Schnitzel is the Puff. Puffy Schnitzel – where the breading consistently puffs away from the meat - is your ideal. Easier said than done. Perfect timing & temperature is required to attain Schnitzel Nirvana.

You need 3 plates & a bowl. Flour on one plate. Bread crumbs on another. Beaten eggs in the bowl. The last plate is for the pre-fried meat. You will also need something to drain them on – a colander on another plate is the best method but paper towel on a plate will work too.

Thin slice the meat & pound the crap out of it. Break the meat’s texture. Humble it. You want it flat. Season the meat with salt & white pepper. Don’t bread it yet. If you bread it too early (or try to do it ahead of time), it will not Puff. Trust me on this.

Heat ˝” of oil in a heavy frypan – some people prefer a large pot. Some people prefer lard over oil for its added flavor. On a 10 point stove dial, a 4 is about right for the temperature.

So the routine = flour, egg, breadcrumbs, frypan, turn often, drain. Sneezing from the white pepper is optional. The meat should bubble rather than sizzle if it it’s just right & each batch should take about 5 minutes of frying. Too hot & it will brown instantly & be like a board. Covering the frypan might or might not help with Puffing & to keep it moist. I’m still working on all of the variables.

As a piece is done – browned, Puffed & still slightly flexible, transfer to your drain apparatus. Replace it in the frypan with another. Repeat the routine until it is all done.

Serve with lemon wedges and/or your favorite Hot Sauce & fried rice.

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Ian