Pork Schnitzel

Some German foods I’ll never make at home. But some, like a pork schnitzel, are relatively simple for home cooks. 

Most people go to Tulsa’s Oktoberfest for the beer. Some go for the food. There’s not a wrong answer for why you’re heading to Oktoberfest, which runs Oct. 17-20 at River West Festival Park, 2100 S. Jackson Ave. But if you’re looking for a reason to go, here are a few: wiener schnitzel, potato pancakes, bratwurst and sauerkraut, apple strudel and Bavarian cheesecake.

Some German foods I’ll never make at home. But some, like a pork schnitzel, are relatively simple for home cooks. Pick up some sides at Margaret’s, Siegi’s or Fassler Hall, and you can have Oktoberfest at home.

Pork Schnitzel

Serves 4

1 ½   pounds thin boneless pork chops (about 4)

½     cup all-purpose flour

3      tablespoons grated Parmesan cheese

2      eggs

1      teaspoon minced parsley

½     teaspoon garlic salt

¼     teaspoon pepper

1     pinch ground nutmeg

2     tablespoons milk

1     cup panko bread crumbs

6     tablespoons butter

4     slices lemon

Between two pieces of plastic wrap, pound each pork chop with a mallet until ¼-inch thick. Dip in flour to coat. Set aside.

In a medium bowl, stir together the Parmesan cheese, eggs, parsley, garlic salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each pork chop into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for one hour (or up to 24 hours if you want to make ahead).

Melt butter in a large skillet over medium heat. Cook the breaded pork until browned on each side, about 3 minutes per side. Remove to a serving platter. Serve with lemon slices.

Also great with potato pancakes, warm German potato salad, applesauce or braised red cabbage.

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