AMANA PORK SCHNITZEL

In German American restaurants throughout the Heartland, Wiener schnitzel means pork schnitzel—not the original veal. It is a specialty at the Amana Colonies in Iowa, at a number of the restaurants there that serve hearty home-style cooking. Serve these chops, if you like, with mashed potatoes, seasoned green beans, braised red cabbage, and a relish tray, and homemade rolls.
Note that while lard is the traditional oil for this recipe, a plain vegetable oil substitutes fine.

Serves 4 to 6.

1/2 cup all purpose flour
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 1/2 cups breadcrumbs, preferably homemade
2 eggs, beaten
1/3 cup milk
4 to 6 butterflied pork chops
1/2 cup canola oil, corn oil, or lard

Combine the flour with the salt and pepper on a plate. Spread out the breadcrumbs on a separate plate. Whisk the eggs with the milk in a shallow bowl. Dredge each pork chop in the seasoned flour, dip it in the egg mixture, and then dredge it in the breadcrumbs. Let the chops stand for 5 to 10 minutes to let the coating set.

Heat the oil in a heavy skillet over medium high heat. Add the pork chops, and pan fry them until they are crisp and golden, about 4 minutes per side. (Use a spatula or tongs to turn the chops so you don’t pierce the meat.) Remove each chop with tongs and let it drain over the skillet for a few seconds, then place it on absorbent paper.
Serve immediately.

RELISH TRAY: Home canned pickled foods such as Watermelon pickles, pickled crabapples, sunniest corn relish flecked with red and green peppers, tomato aspic drizzled with buttermilk dressing etc.

Prairie Home Cooking

NameEntered: Olga