Pork Schnitzel Recipe
pounded pork chop in breading, buttered cabbage, mashed potatoes, and a grainy mustard cream sauce
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Ingredients
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Pork Schnitzel
Buttered Cabbage
Mashed Potatoes
Grainy Mustard Cream Sauce
Method
Prepare the Pork Schnitzel
- 1
Pound the Pork
Place the pork chops between two pieces of plastic wrap and pound them to about 1/4 inch thickness using a meat mallet.
- 2
Breading Setup
Set up a breading station with three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs.
- 3
Bread the Pork
Dredge each pork chop in the flour, then dip into the egg, and finally coat with breadcrumbs, pressing gently to adhere.
- 4
Fry the Schnitzels
Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded pork chops until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
Prepare the Buttered Cabbage
- 5
Make the Mashed Potatoes
- 6
Boil the Potatoes
Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes.
- 7
Prepare the Grainy Mustard Cream Sauce
- 8
Make the Sauce
In a small saucepan, heat the heavy cream over medium heat. Stir in grainy mustard and season with salt and pepper. Simmer for a few minutes until thickened slightly.