DIY Projects

Schnitzel

In the summer of 2013, I traveled to Europe with the best group of friends anyone could ask for and met new lifelong friends. It was an EPIC trip! 

We started off in Germany, working at Girls Scout camp in Frankenkaserne. The first day of the trip I was introduced to Schnitzel, the inspiration of this dish! 

A schnitzel is a thin slice of meat fried. Schnitzel can be made with pork, veal, chicken, beef or turkey. So use whatever meat you want. If you’re looking for a traditional German schnitzel, use pork. 

The key to achieving the perfect Schnitzel is to pound the pork very thin, no more than 1/4 inch thick.  The reason this is important is because you’ll need to fry it in butter at high heat for a short period of time to get that perfect crispy crust. Yes, I said “fry it on butter”. Trust me this is what gives it a rich crispy crust and juicy center.

First, marinate your pork chops for 30 minutes. Then place cutlets in a single layer on the cutting board and cover with plastic wrap (this prevents splatter). Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.

Set out three separate shallow bowls. In the first combine 1/3 cup flour. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups of bread crumbs.

Dip the pork into the flour, coating all sides.

Next dip the pork into the egg mixture, coating all sides.

Then coat the pork with the breadcrumbs. Tip: Do not press the breadcrumbs into the meat. Just softly coat the pork on both sides and all edges, and then gently shake off any excess.

Once all cutlets are breaded, heat a large non-stick pan over medium heat and add 4 tablespoons of butter. Once butter is melted and bubbling, add breaded cutlets a few at a time and sauté 3-4 minutes per side or until cooked through. You may need to add more butter to the pan for each cutlet, keep an eye on the pan. I used a whole stick. Reduce heat if cutlets are browning too quickly. Remove to a paper towel lined plate and squeeze a lemon wedge over each cutlet. Sprinkle with chopped parsley. 

Serve with Scout & Cellar Clean-Crafted™️ 2018 The Resident Pinot Gris.
https://scoutandcellar.com/consultants?u=whiskawaykitchen

Ingredients

  • 4 boneless pork chops
  • salt and freshly ground black pepper
  • 1/2 cup all-purpose flour 
  • 2 large eggs, lightly beaten
  • 3/4 cup breadcrumbs
  • 4 tablespoon butter
  • 4 lemon wedges
  • Chopped Parsley for serving

Marinate:

  • ½ Lemon, juiced
  • 1 tablespoon coarse ground Dijon Mustard
  • ¼ cup vinegar

Marinate Instructions:

Whisk all ingredients in a small bowl.

Marinate pork chops for at least 30 minutes. 

Instructions

Place cutlets in a single layer on a cutting board and cover with plastic wrap. Pound cutlets with a meat mallet or the back of a heavy saucepan, until 1/4″ to 1/8″ thick.

Set up three bowls. In the first flour. In the second, use a fork to beat 3 eggs. In the third bowl, add 2 cups of bread crumbs.


Dredge both sides of each pounded cutlet in flour then dip in beaten egg letting excess egg drip back into the bowl before breading in bread crumbs. It helps to use a fork for the dipping process to keep your hands clean. Repeat with remaining cutlets.

Once all cutlets are breaded, heat a large non-stick pan over medium heat and add 4 tablespoons of butter. Once butter is melted and bubbling, add breaded cutlets a few at a time and sauté 3-4 min per side or until cooked through. Reduce heat if browning too quickly. Remove to a paper towel lined plate and squeeze a lemon wedge over each cutlet. Sprinkle with chopped parsley. 

Serve. 

https://scoutandcellar.com/consultants?u=whiskawaykitchen

DIY Projects

About Me

Hi!
Welcome to Whisk Away Kitchen!

I am excited to share with you my favorite recipes as well as tips and tricks I’ve learned along the way.

For several years I have wanted to start a food blog. Since food sparks creativity in me, I knew that I wanted this blog to be all about having fun in the kitchen, delicious food, creative cocktails and tips & tricks I’ve learned along the way! So with the encouragement of my family and friends, “Whisk Away Kitchen” was born!

I am lucky enough to have the recipes of my Sicilian and Spanish grandparents. I love taking an old family recipe and adding a new spin on it to keep it current and fresh. One of my favorite things to do after a long day is to get lost in the kitchen, creating dinner for family and friends.

This blog is all about being creative in the kitchen & fun. I’m here to show you that it is okay to switch things up, making good homemade food really isn’t all that difficult, it’s actually fun!

I hope I will inspire you to be “whisked” away into your kitchen and cook what you see here, and most importantly have some fun!

Exactly who am I?

My name is Erin. I’m a Tampa native, Elementary school Assistant Principal, cook, blogger and foodie. I love to cook for family and friends any chance I get. From a young age, I watched my Sicilian grandparents, great grandma and Spanish gradma work their magic in the kitchen, and once I picked up my first whisk, I was hooked! I do most of my cooking in Tampa with my boyfriend, Brian, a.k.a Bear, and my pup, Bodie. Cooking has always been a welcome creative and stress release for me. When I’m not working, you can find Bear and I in the kitchen creating something yummy! My hope is to inspire you and bring you closer together!

I’m so thankful you are here to join in my cooking adventure.