134. German Pork Schnitzel!
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Deliciously seasoned pork chops breaded and deep fried to perfection.
- Vegetable Oil
- All Purpose Flour
- Eggs
- Morton Iodized Table Salt
- McCormick Ground Black Pepper
- McCormick Paprika
- Boneless Pork Chop
- Mallet Meat Tenderizer
- McCormick Italian Herb Panko Bread Crumbs
- Plastic Wrap
- Organic Ground Cardamom
- Baking Powder
- Lemon Wedges and Lemon Slices
- Fresh chopped parsley
Directions
- Place your boneless pork chop between two sheets of plastic wrap. Pound it a little with your mallet meat tenderizer. Crack a couple of eggs in a bowl and mix to make an egg wash. On one plate add a little flour and baking powder, mix well, on another plate add some bread crumbs.
- Season your pork chop with salt, pepper, paprika, and cardamom. Heat a pot on medium high heat and add some oil up the pan about 1 1/2. Wait until your oil is hot.
- Place your pork chop on your plate with your flour/baking powder mixture, lightly coat and shake to rid of the excess. Dredge in your egg wash then shake to rid of the excess. Lightly coat on your plate of bread crumbs, shake off the excess.
- Place in your pot to deep fry. Deep fry for about 7 minutes or until nice and golden brown. Place on paper towels to soak up the excess grease, plate, garnish with some lemon wedges, slices, and fresh parsley. Enjoy!
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