Although I know I’m not German, my children don’t realize that. They think since their grandparents lived there for so long, we are actually German. Not to disappoint them, tonight is about the Schnitzel.
To start, slice pork tenderloin and pound it until it is very thin. Make sure to cover the pork in plastic wrap. If you don’t, you may end up with pork splatters all over. It’s not pretty!
Next, get everything ready for the breading by combining the following in three separate containers.
- 1 cup flour
- 1 tablespoon onion powder (if you haven’t learned by now, I add it to almost everything)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 teaspoons garlic powder
- 3 eggs
- a bit of salt and pepper
- ¼ teaspoon cayenne pepper
- 2 tablespoons milk
- 3 cups breadcrumbs
- A bit of salt and black pepper
Place a piece of pork in the flour mixture and coat it thoroughly. Shake off any excess flour and place it in the egg mixture, and then coat it in the breadcrumb mixture. Place on a drying rack while repeating the process with the remaining pork.
Pan-fry the schnitzel in a bit of oil, until they are golden brown on both sides.
After they were all cooked, Jason removed all but 2 tablespoons of oil from the pan. He added a bit of flour to create a roux, and then added some chicken stock and heavy cream to make a delicious sauce.
On the side, we had braised cabbage. Kara taught me to make this, and it is beyond phenomenal. She will have to tell you about it one day!