Pork schnitzel is a quintessential German dish and, if it’s not already, it’s about to become a favorite in your home, too. In just a few minutes you’ll have a dish that’ll make you yell, “köstlich!”
Prep time: 10 minutes
Cook time: 12 minutes
- 1 cup all-purpose flour
- 1 tablespoon Orange & Field Signature Seasoning
- 1/2 cup buttermilk
- 2 large eggs, lightly beaten
- 1 cup breadcrumbs
- Kosher salt and ground black pepper, to taste
- 1/2 cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 4 boneless pork chops, each about 4 ounces
Create a dredging station with three separate pie plates or bowls. In the first pie plate, combine flour and Orange & Field Signature Seasoning. In the second pie plate, combine buttermilk and eggs. In the third pie plate, combine breadcrumbs, salt and pepper.
Place oil and butter in skillet and preheat over medium-high heat.
Using a meat tenderizer, pound pork chops to 1/4-inch thickness.
Working in batches if necessary, toss pork in flour mixture, coating well and shaking off excess flour. Dip pork in buttermilk mixture, coating well and draining off excess liquid. Toss pork in breadcrumbs mixture, coating well.
Carefully drop pork into oil. Cook until golden brown on each side, about 4-6 minutes, flipping once. Remove pork from skillet and place on paper towel-lined baking sheet to drain off excess oil. Repeat with remaining pork.
ORANGE & FIELD TIP: A rolling pin or the flat bottom of a skillet can be used in place of a meat tenderizer. When pounding your meat, we suggest placing it in between two sheets of plastic wrap.