How To Make German Pork Schnitzel

pork loin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Wash your hands and prepare your workspace.

Slice potatoes using a mandolin slicer for uniformity and rinse them in water to remove excess starch.

Chop onion to a desired size, not too big or small.

Chop bacon into small pieces and set aside.

Heat a frying pan and add the chopped bacon to it, cooking until crispy. Remove bacon but keep the grease in the pan.

Slice pork loin and cover with saran wrap. Use a mallet to pound the pork to a thin consistency.

Check on the potatoes and add green onion, chicken bouillon, and black pepper. Add 6 ounces of carnation evaporated milk and 3 tablespoons of margarine. Mix well.

Add the cooked bacon back into the potato mixture and mash everything together.

Prepare a cheese sauce by adding Velveeta cheese, chicken seasoning, and black pepper to the potato mixture and taste for seasoning.

Boil 4 cups of water and add 3 tablespoons of butter, onion, garlic, parsley, and chicken seasoning.

Mix chicken gravy powder with water and add to the boiling mixture, adjusting consistency as needed.

Prepare the breading by mixing Louisiana chicken fry with a bit of seasoning.

Heat oil and fry the thin pork loin without egg or additional coating, cooking for about 45 seconds on each side until golden brown.

Serve the schnitzel with mashed potatoes and gravy, noting that this version uses chicken fry instead of breadcrumbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens