Start with trimmed pork. I usually just check what has the most with the best price. I'll often get family pack pork chops. Trim away the fat and salt and pepper them.
Next you pound the chop to about a quarter inch thin. I've heard of some people using a rolling pin or even a pot/pan, but I use a meat tenderizer.
This is about how thin I try to get it each time. It varies each time. Be careful though, sometimes the juices from the chop splatters a little!
Lightly cover the bottom of your pan with vegetable oil. I also drop in a tablespoon or so of butter to add to the flavor, but that's optional. Set the burner to medium-high heat. Give it a swirl every so often so the butter doesnt burn.
Cover the pounded chop in egg. I use 3, but it will depend how many you are making.
Dredge in salted bread crumbs. I use the Italian Bread crumbs for a little additional flavor. You can get plain and season them as you like. Once completely covered, you can set them on a plate off to the side until you are ready to put them in the pan. Or, as I sometimes do if I'm not starving or pressed for time, dredge it back through the eggs and bread crumbs for a double coating.
Now throw that baby in the pan! Try not to mess with it too much. Just let it sit and cook. I havent actually timed it since I'm usually preparing other chops at the same time, but give it a few minutes and check the bottom side.
Watch the edges to see when you need to flip it. They'll start to golden up.
Let it cook about the same amount of time on the second side.
I cook mine on each side twice because I like mine super golden and good and crispy. When it is cooked through and to your liking, remove from pan and set on plate lined with paper towels to soak up excess grease. Let it rest a couple minutes and then it is ready to eat.
About midway through your cooking, begin boiling the water for your noodles. I use egg noodles or rotini. Be sure to salt the water. Add the noodles when the water is at a rolling boil. Cook until al dente and drain. I only put butter and salt on mine and give it a good mix.
For those of you who also have a certain someone who wont eat anything not shaped like a nugget, dice a chop up after pounding it and then prepare it the same way.
As I understand, traditionally you use lemon (juice) on your schnitzel. I wouldnt be an American if I didnt eat it with ketchup. Ha! (I'm still working on expanding my food horizons)
ALSO! If you find it hard to find the time to make decent meals for you and your family, these are great to make ahead and storage in an air tight container in the fridge. (I havent tried freezing them yet.) I Set the oven to 350 degrees and cook them on both sides for about 5 minutes, then turn the broiler on low and let that crisp them up for 2-3 minutes. It usually tastes exactly the same reheated as it does fresh!
ANOTHER also: My dad is on an extremely strict gluten free diet. I have made these for him using gluten free bread crumbs. The kind I have used for him is Hol-Grain Crispy Chicken Coating Mix. (Also used it for fried chicken.) It says on the bottle that its not just good on chicken, but he so wouldnt have cared! Luckily it turned out great and he really enjoyed it. My mom and brother also tried it and said it was good. =) If you know anyone trying or who actually HAS to eat gluten free, send this recipe along! I've watched how hard it is just to get a decent meal.
Enjoy!
~Kels
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