Directions: |
Directions:1. Trim any unwanted fat from the meat, if desired.
2. Place the pork or veal chops between two layers of plastic wrap on a countertop. Using a mallet, pound the chops until they are 1/4-inch thick. Season both sides with salt and pepper.
3. In a shallow dish, spread the flour. In another shallow dish, whisk together the eggs and lemon juice. In a third shallow dish, spread the bread crumbs.
4. Pour vegetable oil into a large skillet to a depth of about 1/4-inch. Heat the oil to 350º F.
5. Dredge each chop in the flour, ensuring it's fully coated. Then, dip it into the egg mixture, and finally, coat with bread crumbs.
6. Fry the chops in the hot oil for 3 to 4 minutes on each side or until they reach an internal temperature of 145 ºF, and are browned and crisp. Depending on the size of your skillet, you may need to work in batches to avoid overcrowding.
7. Serve hot, garnished with lemon slices. |
Directions: |
Directions:1. In a medium saucepan, melt the butter over medium heat.
2. Add the sliced mushrooms to the pan and cook for about 5 minutes, or until they are softened and browned.
3. Sprinkle the flour over the mushrooms and stir to coat them evenly.
4. Slowly pour in the chicken broth and milk, stirring constantly to prevent lumps from forming.
5. Increase the heat to high and bring the gravy to a boil. Reduce the heat to low and simmer for 10-15 minutes, or until the gravy has thickened to your desired consistency.
6. Serve the mushroom gravy over schnitzel. |
This recipe for Authentic German Schnitzel is from