Schnitzel
Most every European culture and the American cultures with European immigrant populations have a variation on a pounded veal or chicken cutlet, breaded and fried. The “chicken fried” steak is a Southern U.S. version of a Schnitzel and an almost identical variation known as a Milanesa is hugely popular in Argentina. Apparently of Italian origin, the cotoletta alla Milanese, was brought to Austria and Germany from Italy in the 19th century where it became a staple of both Austrian and German cuisine. And with a huge immigrant population of both Germans and Italians in Argentina the dish was destined to become a staple in that region as well, although by a different name.
Ingredients
- 8 pork chops fast-fry loin centre chops, about 600 g
- 1/4 tsp salt
- vegetable oil
- 2 eggs
Instructions
- Lay 4 chops between 2 pieces of waxed paper. Using a rolling pin or mallet, pound chops until they are 1/4 in. thick. Transfer to a large baking sheet lined with paper towels. Repeat with remaining chops. Pat them dry with paper towels, then season with salt and pepper.
- Heat a large non-stick frying pan over medium-high. Add enough oil to reach 1/8 in. up the side of pan, about 1 cup.
- Whisk eggs in a shallow, wide bowl. Pour bread crumbs onto a plate. Dip each chop in egg, then in bread crumbs, coating both sides. Transfer back to baking sheet.
- Add 3 or 4 chops to hot oil in pan. Do not crowd pan. Cook chops until golden brown, about 2 min per side. Transfer to a paper-towel-lined platter. Repeat with remaining chops. Serve with German Cucumber Salad and a lemon wedge.
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