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Potato Chip Pork Schnitzel – Ardour for Pork


Passion for Pork
www.PassionforPork.com
Sharman – Tuesday, September 22, 2020

Whereas many recipes for pork schnitzel name for tenderloin, however boneless pork chops are an reasonably priced and easy lower to make use of for this basic breaded and fried mead dish. I personally benefit from the darker meat and are fast to chop the bones from rib and shoulder cuts to make my very own cutlets. As a Celiac, gluten free schnitzels are onerous to return by in eating places, so if I’m craving it, I’ve to make it at residence.

My kitchen recycling has drastically improved through the COVID-19 pandemic, and like many, I’ve been cleansing and clearing out my cabinets to make use of up remnants of elements that had beforehand been ignored. Leftover and lonely potato chips make for a wonderful breading (one thing I first realized after I had ripple chip coated halibut at a restaurant on the west coast).

This recipe for Potato Chip Pork Schnitzel could be simply made gluten free with a potato starch flour coating and GF chips. I extremely advocate salt and vinegar ripple chips for an additional crunch. Whereas most individuals affiliate schnitzel with Austrian-German delicacies, many international locations all over the world have comparable dishes – from escalope to milanesa to pork-fried steak. Because of this the skies the restrict for accompaniments and aspect dishes in your potato chip schnitzel so serve and savour as you need.

What you’ll want…

  • 1-1.5 lbs boneless pork chops (centre loin, rib, or take away the bone from shoulder chops)
  • 1 cup all-purpose flour (or 1 cup potato starch for gluten free)
  • 2 giant eggs, whisked
  • 2 cups potato chips, crushed into giant crumbs
  • Salt & pepper, to style
  • Canola oil, for frying

Instructions:

Place every pork chop or cutlet in a re-sealable bag separately and pound them with a meat mallet (bottle or rolling pin) till ½ cm thick. Season flippantly with salt and pepper.

Put together your breading station by putting the flour, egg combination and crushed potato chips every in a separate dish.

Place a layer of canola oil in a big pan and warmth over medium-high warmth.

Coat every cutlet in flour combination first, then dip completely into the egg combination, after which lastly into the crushed potato combination. Be sure that every portion is absolutely coated after every dip, and shake off any additional breading after every dip. Fill any breading gaps by gently urgent down potato chip crumbs into the pork.

When the pan is scorching, add the potato chip schnitzel into the pan and fry about 3-4 minutes on all sides. The coating must be golden brown when accomplished; if coating will get darkish too rapidly scale back temperature to medium warmth.

When cooking in batches, add extra oil to the pan as wanted. Don’t overcrowd the pan or the schnitzel will steam and never get crunchy.

Go conventional and served with a wedge of lemon, or take pleasure in along with your favorite sauce, slaw, potato salad or aspect dish. Take pleasure in.

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