Friday, January 15, 2010

Jenny's Pork Schnitzel Recipe

Let me tell you, I have been making this exact schnitzel recipe for years now. Justin and I have taste-tested many iterations to come up with this particular formula. And then one day recently, we went to lunch with Justin's mom to the nearby Olive Garden. Justin ordered their Pork Milanese. We looked at it. We tasted it. We sat there slack-jawed because it was exactly *EXACTLY* (No I'm not exaggerating) the same as I make it.

Crazy huh?

Usually if I want to recreate a restaurant recipe, I google it on the Internet. So anyone who loves OG's breaded pork cutlet, give this a try.

PS Sorry, I have not tried to clone their ravioli that comes with the pork cutlet.

6 cutlets of lean pork or venison, about ¼" thick
2 eggs
1/2 tsp. coarse ground black pepper
1 tsp. salt
1 tsp. poultry seasoning
1 ½ cups plain bread crumbs
1/3 cup flour
½ cup butter or margarine
2 lemons, cut in wedges
3 T. chopped fresh parsley

1. Pound meat with a mallet until 1/8" thick. You may want to cover the meat with plastic wrap to prevent any meat juice splatters. The photos show elk meat used the last time we made this.

2. In a pie dish, beat eggs with salt, pepper, and poultry seasoning. Put flour in a shallow dish or on waxed paper. Sometime we also add additional salt and pepper to the flour. I'll leave that up to you.

3. Put bread crumbs in another shallow dish or sheet of waxed paper.

4. Now for the dredging and dipping. When I do this, I have a fork handy and use the same hand to dip because this gets messy. Use your fingers to dredge the meat in the flour until evenly and lightly coated.

5. Transfer meat to the eggs. Use the fork to turn the meat in the egg mixture and transfer it to the breadcrumbs.

6. Coat the meat with breadcrumbs evenly.

7. Melt ¼ c. butter in a skillet. Add 2-3 pieces of coated meat at a time. Cook about 5 minutes per side or until browned and no red juices are released when poked.

Try to limit poking and flipping because the breading will disintegrate if handled too much. Add remaining butter as needed when the skillet looks dry. The cutlets should be a nice golden brown.

8. Place cooked cutlets on a serving platter. Squeeze lemons and sprinkle parsley over top of cooked meat.

9. I sometimes make pan gravy and serve this with mashed potatoes. You can also serve with buttered spaetzle and a veggie like Brussels sprouts.