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Schnitzel with a Twist

By: Stephanie

"My husband spent part of his childhood in Germany and craves traditional German fare. I found a simple recipe for pork schnitzel that was really delicious. Unfortunately one of the times that I went to make for my husband I was missing some of the ingredients so I experimented and came up with this version. My family enjoys this so much I no longer make traditional schnitzel for them. This recipe is definitely rich and is not for anyone worried about dieting....I hope any who try this will enjoy this recipe."

Rate/Review | Read Reviews (9)

What to Drink?
	Riesling

Prep Time:
25 Min

Cook Time:
20 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

4 pork chops
1 sleeve buttery crackers (such as Keebler Club® crackers), crushed
1/2 teaspoon Greek seasoning (such as Cavender's®)
1/4 teaspoon ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup butter
1 lemon, cut into wedges

Directions

Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch.
Combine crackers, Greek seasoning, and pepper in a large mixing bowl. Place the flour in a shallow bowl. Dredge the pork chops in the flour, then dip them into the egg. Toss the pork chops one at a time in the cracker mixture to coat.
Melt the butter in a large skillet over medium heat. Fry the pork chops in the butter until golden brown, reducing heat to medium-low if the pork browns too quickly, 10 to 15 minutes. Flip the pork chops, continue cooking until the pork is no longer pink in the center, 10 to 15 more minutes. Serve with lemon wedges.

Footnotes

Editor's Note
The nutrition data for this recipe includes the full amount of the breading ingredients and butter. The actual amount consumed will vary.
Cook's Note
I have found that leaving them a little thicker than the normal schnitzel makes them juicier. Tossing in the crumbs in large bowl gives the most even coverage on the chops. The coating should be only a light even coating of crumbs. You can use Saltine crackers for this recipe but the buttery richer tasting crackers crumb consistency is more moist like the traditional bread crumbs used for schnitzel. Also if you don't use a thick nonstick skillet you may need to start on medium-low and stay on medium-low throughout the cooking process, but the schnitzel browns much better and comes out with a better crust. The key to these is not to cook too fast or too high. I have also played with the amount of butter used in this recipe and this amount does yield the best results, this is definitely not a recipe if you are worried about the butter content of it. Adding salt instead of a seasoning mix due to the crackers makes the coating too salty, and a seasoning mix in the end adds more