I’d never had Pork Schnitzel until recently and I’m officially done with the rock I’ve been living under!
Pork Schnitzel is fast, easy, and crispy! Make these babies and you will have dinner in no time at all!
I am learning all about the treatment of our food in the awesome state of Ohio.
I’ve been invited to a corn farm from Beyer Farm.
- I learned the process of growing corn ( I think I’ll keep my day job).
- I learned what an GMO was.
- I discovered new ways of cooking with corn.
I learned about the treatment of our poultry at a visit with the Ohio Poultry Farm Association last month.
- I learned that Ohio takes really good care of our chickens.
- I learned what Cloud Eggs were.
- I learned there really is no difference between white and brown shelled eggs.
Now, I am learning all about pork with the Ohio Pork Council and I want to educate you all on the beauty of pork too!
- I learned that pork should reach an internal temperature of 145 Degree and this is a really big deal.
- I learned that just because pork chops may be a little pink in the middle that’s okay. In fact, that means it perfectly cooked.
- Heavy density sections of pork should be cooked low and slow, and thinner sections of meat can be cooked pretty quickly.
Pork (for some reason) has a bad reputation. I get it, pigs are fat and they roll around in mud and dirt all day. Not only that, the piglets are super cute and who could imagine eating Babe?! I won’t touch the cute little piglet part because baby pigs are super adorable, but pork as a protein is a good and lean option! Not only that it tastes very good! There are so many things you can do with pork. Let’s see, there is Fried Pork Chops, Oven Baked Ham, Smothered Pork Chops, and the endless possibilities with bacon! You cannot count this out as a go-to protein to incorporate into your regular diet.
In addition to the amazing flavors and recipe ideas that come along from eating pork, I learned some valuable things from a local farmer, Uncle Squeal of Uncle Squeal Farms in Lynchburg, OH. First, this man really cares about his livestock. As he was educating us on what is fed to his pigs, the biggest takeaway that I got from listening to him was that the pork we purchase at our local grocery store is provided by a local farmer within our own state! Yep! So no matter the brand of pork, the livestock more than likely came from Ohio. I always thought our pork came from another state. It is kind of cool to know that everything we consume, pretty much comes from a farmer in our state because eggs are treated the same way.
Let’s talk about the visit I did with the Ohio Pork organization. Of course, there was endless food and yes there were recipes containing pork. We had Smothered Pork Chops in a creamy and peppery sauce, Pork Sliders with Smoked Gouda and Sauteed Mushrooms, and this delicious Pork Schnitzel all seasoned with exclusive seasoning from a local chef here in Ohio, Colonel De! We also enjoyed amazing dessert provided by Batter Up Bakery, who also uses only fresh and local ingredients in their baked dishes. Can you believe it, I never had Pork Schnitzel before. I was told how delicious it was but never had it until the visit. I witnessed first hand how easy this dish was and, my favorite part, the crispness of cutlet. No joke, it takes only about 7 minutes to make these babies. ALl you have to do is throw together a salad and maybe make some rice or a baked potato, and you and your family are eating in less than 30 minutes! Now, if you didn’t eat pork, you wouldn’t have this awesome idea, would you?!
You will be seeing a lot more recipes from me containing pork because I have joined a group of local food bloggers to spread the word about pork and create some amazing and, as always, easy recipes using this protein to hopefully help you see pork differently. Here are some other recipes containing pork that is on my blog for you give a try!
Blog Pork Recipes
Want to see me make this recipe in person?
If you live in Ohio, email me the following
Favorite Recipe on my blog
And I will send you 2 tickets to the Ohio State Fair! Gotta hurry though, I only have so many to give out!
- 2 boneless pork tenderloin cut in half
- Salt and Pepper to taste
- ½ c. flour
- 1 tsp. Salt
- 1 tsp. Paprika
- 2 eggs, beaten
- ¾ c. plain breadcrumbs
- ¼ c. oil for frying
- Place the pork tenderloin in between two sheets of plastic wrap and pound them until just ¼ inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and pepper.
- In a medium shallow pan, begin to heat the oil on medium to high heat.
- Place the flour, eggs, and breadcrumbs into 3 separate shallow bowls. In the bowl with the flour, add the 1 teaspoon of salt and paprika and mix with fork. Dip the chops in the flour and shake off the excess, dredge the pork in the eggs, and finally coat with breadcrumbs on both side. Gently shake off excess and immediately place in hot oil.
- Cook on both sides for 2-3 minutes until golden brown. Once finished, transfer to a plate lined with paper towels. Season with a bit more salt as soon the pork has been removed from oil. Serve on a bun as a sandwich or with favorite sauce.