Usually to make Schnitzels you need three large bowls, one for flour, one for beaten eggs and finally, one for the breadcrumbs. Sometimes, I finish off my Schnitzels with breadcrumbs, but most of the time I just do the 2 step process: flour and egg mix.
I love using Cubed Pork Steaks to for making Pork Schnitzels. Cubed pork steak is made by pounding a pork cutlet with a meat tenderizer or a specialized cubing tenderizer. The result leaves cube-shaped indentations on the meat’s surface. The process allows the pork to absorb seasonings easily and makes its texture softer.
Tip: buy the darker colored meat, it’s softer.
You can also turn a less tender cut of beef, or sometimes pork, into cube steak at home by pounding the meat with a tenderizing mallet to produce the cube-shaped indentations.
I make scrambled eggs with the leftover egg mix.
Click here for the Parmesan Chicken Schnitzels recipe
You can serve Pork Schnitzels with these delicious homefries with bacon.
Click here for the HOMEFRIES recipe
For the side vegetables, I’ve sauteed asparagus, colorful salad peppers, and tomatoes in olive oil, crushed garlic and when finished mixed in Balsamic Vinegar. Easy, Tasty and Healthy!
Enjoy these recipes!
- 4 large Cubed pork steaks
- 1 Cup Flour
- 4 Eggs
- ½ Cup Parmesan cheese
- ½ Cup Half and half milk (or buttermilk)
- 2 Tbsp. melted Butter
- 1 tsp. Garlic powder
- 1 tsp. Onion powder (optional)
- salt/pepper to taste
- Light Olive oil
- Add 1 cup of flour and salt/pepper on a plate or a shallow bowl.
- In a deep bowl, combine eggs, Parmesan cheese, half/half, melted butter, garlic powder, and onion powder.
- Working with 1 cubed pork at a time, dredge in flour, shaking off excess. Dip into egg mixture, turning to coat evenly.
- Heat Vegetable or Olive oil in a deep pan to Med-Low. You will need enough oil for your Schnitzels to “swim”.
- Fry the Schnitzels on Med-Low on both sides until golden brown, about 5 minutes on each side.
- Drain on a paper towel.
- Enjoy!
